Kinnow Mandarin Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus spp
Eaten out of hand, juiced or used in salads.
Good-quality mandarins will be firm to slightly soft, heavy for its size and smooth-skinned with no deep grooves. The coloring will be deep orange to almost red.
Avoid product with soft spots, dull and faded coloring or rough and bumpy skin.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Kinnow Mandarins are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and an excellent source of Vitamin C.
Tangelos are a cross between either a pomelo or a grapefuit and the mandarin orange. Minneolas can be identified by the knob-like formation at the stem end and their deep orange color.
Mandarins are a cross between a tangerine and an orange.
Tangerines have a deep orange color and a pebbly-textured peel that is easy to remove.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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