Tangerines
Also referred to as mandarins, tangerines are increasingly sold using their varietal name, such as Fairchild and Dancy. Compared to oranges, tangerines tend to be smaller in size, and have a looser peel. These characteristics make them ideal as snacking fruit, for children to eat and for all of us with on-the-go schedules.
Minneola tangelos, one of the most plentiful and popular tangerine varieties, are easily identified by their characteristic knob-like formation at the stem.
There are three major types of tangerines from the Western growing areas; Tangerines, Mandarins and Tangelos.
Tangerines - available around Thanksgiving, sometimes sold with stems and
leaves attached. These include the Fairchild and Dancy varieties.
Mandarins - have a light orange color and a complex, sweet flavor. The
Satsuma, Honey and Royal are the three major Mandarin varieties.
Tangelos - a cross between a grapefruit and a tangerine. They are noted
for their juiciness and mild, sweet flavor. Orlandos and Minneolas are
popular Tangelo varieties.
Nutrition
One medium tangerine contains only 50 calories, 0.5g of fat, no cholesterol,
no sodium, is a great source of fiber, vitamin C and even contains some
calcium!
Tangerine Tips
Freshly grated tangerine peel lends an exotic flavor to other foods. Because
the peel of most varieties is loose, use less pressure when grating.
When using whole tangerine segments in salads, desserts and other dishes, remove any seeds by snipping the center of the segment and gently squeezing.
Add tangerine segments to coleslaw or tuna salad for an unexpected, delicious and colorful treat!
Recipe: Tangerine Scones
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup margarine, chilled and cut into slices
1/2 cup nonfat vanilla yogurt
2 egg whites, beaten
4 tangerines
1/3 cup confectioners sugar
2 teaspoons grated lemon peel
2 -1/2 teaspoons fresh-squeezed lemon juice
In bowl, combine flour, sugar, baking powder, cardamom, baking soda
and salt. Stir to combine. Add butter or margarine and mix in using
pastry blender or two knives until crumbly; set aside.
Wash and peel tangerines. Cut into 1/2-inch pieces, removing seeds;
drain well. Stir into dry mixture. In small bowl, combine yogurt and
eggs whites. Blend into dry ingredients; dough will be soft. Flour a
cutting board and place dough on board. Sprinkle top with additional
flour and pat out into a 9-inch round. Cut into twelve wedges. Spray a
cookie sheet with nonstick cooking spray. Using a spatula, place scone
wedges on cookie sheet and bake in preheated 350 degree oven for 18-22
minutes until golden brown. Cool slightly. In small bowl, mix confectioners
sugar, lemon peel and juice. Brush glaze on each scone and serve.
Tip: If serving scones later, glaze just before serving.
Makes 12 scones.
Nutritional Information per serving:
Calories: 154
Protein: 3g
Carbohydrate: 27g
Fat: 4g
Saturated fat: 0.7g
Fiber: 2g
Cholesterol: 0.2mg
Sodium: 255mg
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