Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Grower
The mandarinquat season is in the winter months.
The mandarinquat is a hybrid result of a mandarin and a kumquat, hence mandarinquat. It can often be mislabeled as an orange variety, though it has no orange parentage. It is also known as the Indio mandarinquat as Indio, CA is home to one of the original planting groves of the mandarinquat tree.
The mandarinquat is slightly bulbous in shape with a petit neck at its stem end. Its peel is thin, roughly pebbled, brilliant orange, fragrant and edible, though its flavor is semi-sweet. Its pale gold flesh has a tender juicy pulp with a few seeds and its flavor, quite tart. Eating the entire mandarinquat can balance the sweet and tart flavors, however it is recommended this fruit not necessarily be for out-of-hand eating.
Mandarinquats provide a source of vitamin C and dietary fiber.
Mandarinquats can be eaten out-of-hand, though they are better suited for cooking into sauces, purees and preserves. Use the juice and zest in marinades, syrups, cocktails and vinaigrette. They pair with fennel, olive oil, bitter chicory, aged cheeses, fruit paste, other citrus, fresh herbs and Middles Eastern spices. Mandarinquats will keep up to two weeks, refrigerated.
The mandarinquat evolved from an open pollinated seedling under a Nagami kumquat tree at UCLA circa 1970. It is cultivated in the citrus growing regions of Southern California for limited commercial production.
Recipe Ideas
Recipes that include Mandarinquats. One
is easiest, three is harder.
| Rancho Del Sol | Homepage |
Seasons/Availability
The mandarinquat season is in the winter months.
Current Facts
The mandarinquat is a hybrid result of a mandarin and a kumquat, hence mandarinquat. It can often be mislabeled as an orange variety, though it has no orange parentage. It is also known as the Indio mandarinquat as Indio, CA is home to one of the original planting groves of the mandarinquat tree.
Description/Taste
The mandarinquat is slightly bulbous in shape with a petit neck at its stem end. Its peel is thin, roughly pebbled, brilliant orange, fragrant and edible, though its flavor is semi-sweet. Its pale gold flesh has a tender juicy pulp with a few seeds and its flavor, quite tart. Eating the entire mandarinquat can balance the sweet and tart flavors, however it is recommended this fruit not necessarily be for out-of-hand eating.
Nutritional Value
Mandarinquats provide a source of vitamin C and dietary fiber.
Applications
Mandarinquats can be eaten out-of-hand, though they are better suited for cooking into sauces, purees and preserves. Use the juice and zest in marinades, syrups, cocktails and vinaigrette. They pair with fennel, olive oil, bitter chicory, aged cheeses, fruit paste, other citrus, fresh herbs and Middles Eastern spices. Mandarinquats will keep up to two weeks, refrigerated.
Geography/History
The mandarinquat evolved from an open pollinated seedling under a Nagami kumquat tree at UCLA circa 1970. It is cultivated in the citrus growing regions of Southern California for limited commercial production.
Recipe Ideas
Recipes that include Mandarinquats. One
is easiest, three is harder.| The Fruit Maven |
|
Two-quat-tini |
| Chez Pim |
|
Candied Manderinequats |
| Food and Home |
|
Poached Mandarinequats |
| Food and Home |
|
Mandarinequats and Jicama Salad |
| The Kitchn |
|
5 Ways to Use Dried Citrus Peels |
