Mandarins
In this month's issue
Taste.com.au - April 2013
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
Easy to peel and now with abundant seedless varieties, the mandarin is the ideal lunchbox snack, as well as a handy kitchen ingredient, fresh or cooked in sweet or savoury dishes.
Mandarins belong to the citrus family and are about the size of a small orange, yet more squat.
Buying
There are three main mandarin varieties grown in Australia: imperials which are small to medium in size; ellendale are generally larger than imperials; and murcotts which are similar in size to imperials, with a sweet, honey-like taste. Australians eat about 70,000 tonnes of mandarins throughout the April-October season, with about 70 per cent coming from Queensland.
Storage and preparation
Mandarins can be kept in a dark, cool place for up to a week, or in the crisper section of the fridge for up to two weeks. A bowl full of mandarins also makes for an impressive table ornament. Mandarins can be peeled and juiced, or segmented and eaten just like oranges.
Source
Taste.com.au - April 2013
Author
Grant Jones
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