![]() ![]() If the mandarin is to be cooked, use only moderate heat so as not to destroy the flavor. These fruits also pair well with endive salads, pork or poultry, enhancing them with their tart flavor. Widely used in desserts, they can be made into sauces, mousses, gratins, soufflés, sorbets, pies and marmalades. Mandarins and tangerines make delicious fruit salads that can be flavored with kirsch or Grand Marnier. If you wash the mandarins well, you can use the zest to add flavor to sauces. Once the peel is removed, the mandarin flesh, which may contain many seeds or be seedless depending on the type, can be easily sectioned. The thin peelable outer skin separates easily from the inner flesh which is juicy, aromatic, and sweet to tart in flavor, depending on the variety. You can also preserve them in syrup – simply boil some sugar with a little water and immerse the mandarin segments in the hot liquid for a few minutes place in jars and refrigerate. They’ll last in the freezer for about 8 months. Mandarins freeze well if you sprinkle the segments with sugar. Store the fruit on the counter for a few days or in the crisper of the refrigerator for up to 2 weeks. When selecting, choose fruits that have a good colored glossy skin and feel heavy for their size, because they typically will have more juice.įruits with damaged or broken skins should be avoided. Mandarin varieties include the Minneola tangelo, Orlando tangelo, Ugli fruit and many varieties of tangerines, such as Clementine, Dancy, Fairchild, Fallglo, Honey and Sunburst. ![]() They are rich in vitamin C (45 mg) and carotene (0.5 mg), which are powerful anti-oxidants. ![]() An excellent source of minerals, mandarins contain iron (0.7 mg), potassium (155 mg), calcium (52 mg) and magnesium (22 mg). Tangerine, the name given to a variety of mandarin, was an American invention coined to designate the fruit that passed mainly through the Moroccan port of Tangiers.Ĭalories: 34 water: 90% carbohydrates: 8 g fiber: 1.8 g. The word “mandarin” can refer to the fruit, a high-ranking Chinese official or the language spoken in China. It was the Portuguese, through their colonies in Asia, who introduced the fruit to Europe. The tangerine is the most commonly available mandarin orange. The tangerine has a darker reddish- orange skin while the mandarin is lighter orange in color. The primary difference between the two species is their skin color. Therefore, all tangerines are classified as a type of mandarin orange, but not all mandarin oranges are tangerines. Tangerines and mandarins are sometimes mistakenly referred to as the same fruit but tangerines are actually a subgroup of mandarins. A thin-skinned citrus fruit, typically small in size, with a flattened oval shape and a bright orange color. ![]()
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