Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Dalandans (Citrus aurantium) have a bright green skin that is shiny and firm to the touch. The fruit is egg-shaped or obovate, and is two to three inches in diameter. The rind can sometimes have a slight orange tinge and is easily peeled. The flesh is sour but can sometimes be sweet. The juice of the Dalandan orange refreshing but tart.
Dalandans are available during the winter months.
The Dalandan orange are also known as the green mandarin, sour orange, som orange and the pearl of the orient. Dalandans (Citrus aurantium) have a bright green skin that is shiny and firm to the touch. They are related to the valencia orange and fall into the category of late oranges.
Oranges are a great source of vitamin C and also contain vitamin A, iron, and calcium. A serving of 180 grams of oranges contains 85 calories.
The Dalandan is enjoyed eaten fresh, out of hand. The fruit makes a refreshing juice or shake. The best use of the sour oranges is for making marmalade. The fruit is widely exported to England and Scotland for use in marmalades. Use in marinades for fish or meats, in place of vinegar. Dalandan can also be used in making sauces, creams, and jellies. Bitter orange oil is made from the rind and is produced in Sicily, Spain, West Africa, the West Indies, Brazil, Mexico and Taiwan. It is used for flavoring candy, soft-drinks and liqueurs, ice cream, baked goods and chewing gum.
In Mexico and Central America, the Dalandan leaf is used to make a tonic and sedative. Oil from the rind has been used in the Philippines to treat rheumatism. The more sour Dalandans are dipped in salt in the Philippines to make them more edible. In Mexico they are halved, salted, and coated with a paste of hot chili peppers. In Egypt, the juice is fermented and made into wine.
The Dalandan is native to southeastern Asia and grows best in warm climates. The tree is said to have washed onto the shores of islands in the south Pacific during prehistoric times. The sour orange was reportedly growing in Spain around 1000 A.D. and was the only orange in Europe for 500 years. It was brought to the Americas by the Spaniards in the 16th century. Today, you can find the Dalandan sold in markets and as ingredients in dishes in the Philippines, Central America, Spain, India and in parts of the Middle East. The word “dalandan” is a Tagalog word from the Spanish word for orange, naranja. It is known as a sour orange in English and is sometimes called Mandarin or the Green Mandarin in Central and South America. Another Tagalog word for Dalandan is Kahel, from the Spanish cajel (naranja zajarí).
Recipes that include Dalandan Oranges. One is easiest, three is harder.
|Two Ladies and a Spoon||Dalandan Sorbet|