Now is the time to enjoy tangerines. They’re the perfect citrus treat, gone in three bites. Easy to peel and even easier to eat, they are hard to resist.
The name tangerine comes from Tangiers, Morocco, from which the first tangerines were shipped to Europe in 1841. Their color alone is cheerful and bright and their flavor brightens salads, sauces and desserts. Pack them in a lunch bag or use them in recipes.
Be on the lookout for super sweet Ojai Pixie tangerines, considered a late-season variety, ripening in March and April. They are tangy, juicy, high in Vitamin C, potassium and fiber and very low acid.
Here are some quick tips for using tangerines:
+ Add tangerine segments to fruit salad
+ Combine tangerine segments with couscous
+ Layer tangerine segments on top of a cheesecake
+ Combine chopped tangerines with chilies and red onions to make a citrus salsa
Here are links to some terrific tangerine recipes to tempt your tastebuds:
Tangerine, Watercress and Blue Cheese Salad
Tangerine Vanilla Seafood Sauce
Find Ojai Pixie tangerines in your local supermarket, or order them from Melissa’s. A four pound bag is just under $25.
—–Amy Sherman
Technorati Tags: tangerines, citrus, melissa’s produce, recipes
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