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EARLY SPRING/WINTER FRUIT
Description:
Tangerines are part of the citrus family and come in different varieties.
Clementine: is a small and seedless tangerine with a sweet tasting fruit. The growing season for clementines is November through April.
Tangerines: also known as Mandarin Oranges are a round, slightly flattened, orange colored fruit. They have a sweet-tart taste and skin that is very loose fitting. Tangerines are available from November through January.
Temple: is also called a Royal Mandarin looks like an over-sized tangerine and is a cross between a tangerine and an orange. Their taste is very similar to an orange and they are filled with seeds. Growing season for temples is January through March.
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Selecting:
When selecting, choose those that feel loose inside their skin but fill the skin when you hold them and are heavy for their size. They have a pebbly-skinned appearance but should not have any deep grooves and the color should be a nice deep orange and have a sheen to it.
Avoid fruit that feels soft and has a hollow feeling when touched or lightly squeezed. Also avoid fruit that is dented or bruised in any way.
Storing and Handling:
When storing, place in a plastic bag in the refrigerator. Depending on the freshness of the produce, they will last for approximately one week if stored properly.
Preparing:
Simply peel off the skin and separate into segments. Depending on the variety you choose, some will have seeds and some will be seedless. A simple way to remove the seeds prior to eating or adding to your recipes is to carefully make a little slit in the center of each segment with a knife and squeeze out the seeds.
Raw: just peel, section and enjoy.
Sauces and Marinades: both the fruit and juice of tangerines makes a flavorful addition to sauces and marinades.
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Salads: Peel tangerines, section and cut as desired and add to fruit and vegetable salads.
Baked Goods: The zest of the tangerine is a great flavoring in breads, cheesecake, custards and muffins.
Seafood Dishes: The flavor of tangerines combines well with seafood. Baked fish is a perfect dish for using tangerines by simply placing peeled segments on top of the fish as it bakes.
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Seasonings and Foods to use:
apricots,
chocolate, cream, ginger, melon, poultry, seafood, vinaigrettes, yogurt
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Quick Salad – Tangerine Recipes:
Fruit Salad with Lemony Avocado Cream
Return from Tangerines to Spring Produce Guide
