Royal Mandarin Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus spp
Royal Mandarins are most often eaten out of hand, but they are also used in salads, jellies & fish dishes.
Good-quality Royal 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
Royal 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.
Tangelos - Orlando and minneolas are the two major types of tangelos. This cross between a tangerine and a grapefruit is most easily recognized by the large knob on the stem end. Tangelos have a very juicy tart-sweet flavor and deep orange coloring.
Ginger root is used in sauces, condiments, chicken or fruit dishes. It is also used as a seasoning for sweets like cake, bread, ice cream and (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013