Agriculture Reference
In-Depth Information
H O W T O S T 0 R E: Because of their thin skins, mandarins should be refrigerated
as soon as you get them home. Do not wash them, as water will hasten the breakdown of
their peels. Grapefruit have thicker skins and so will last a little longer at room temperat-
ure. This is particularly true for varieties with a lot of pummelo heritage - their rinds can
be so thick that they will last for weeks.
HOW TO PREPARE: Mandarins usually are easy to peel, but there may be a lot of
stringy white pith that remains attached to the fruit. Since it will fall off and look messy in
a dish, it should be removed as well. Simply run your thumbnail along the outside of the
fruit; the strings will pull away. Have a damp towel nearby to wipe the sticky strings from
your fingers. Peel grapefruits with a sharp knife, just as you would oranges. The varieties
that have thicker skins are even easier to peel: cut off the top and bottom, score the skin
and pull the peel away with your thumbs.
ONE SIMPLE DISH: After a big meal, I love to serve a bowl of mandarins with
dried dates or prunes or with simple sugar cookies. There are few smells more satisfying
than the fragrance when you peel them. Serve grapefruits the same way, but peel them
first.
Mandarins with Rosemary Honey
The combination of rosemary and mandarins may seem a little odd, but it tastes
and looks fantastic. This dish is even more attractive if some of the blue flowers
are still attached to the rosemary sprigs.
6 SERVINGS
