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According to traders, Lithuanians are no exception, because mandarin is one of the most popular winter fruits in all of Europe.
Interesting fact: although it is one of the most popular today, mandarins are the last citrus of all those that arrive in Europe. 19th century At the beginning of the 19th century, the first seedlings from China arrived in England, but the climate was not favorable for them to grow. It took another forty years before mandarins finally made it to Italy, conditions there were much better, and the fruit won a place at the frequent table.
It is interesting that the mandarin family is quite large: there are several dozen of its species, about 20 of them are also offered by traders in Lithuania. According to the sales data of the retail chain IKI, the 3 most popular types of mandarins are the most popular: clementines, liqueurs and mandarins.
The best taste characteristics of mandarins are revealed in late fall and early winter.
The best taste characteristics of mandarins are revealed in late fall and early winter. They stand out for their refreshing taste and shiny appearance that make them a delicious festive table decoration. But, how to choose the juiciest mandarins, the best ripe ones, the sweetest or the most acidic ones? Aldona Čepulis, product quality manager for the aforementioned retail chain, cited in the report, shares her advice.
Size. Larger mandarins tend to be sweeter, and smaller ones have more acidity.
Weight. This factor is a very important factor when choosing a quality fruit. At the store, try comparing the weights of different tangerines. Heavier fruit will be juicier. So when looking for juicier fruits, choose by weight.
Hardness. Ripe tangerines should not be cold. When it is clicked slightly, it should press lightly and return to its original shape. If not pressed, the fruit is probably overripe. And if the depression is pressed and you do not recover, you will be too mature.
Smell. Good quality, ripe mandarin odors have an intense sweet smell. If the fruit smells sour, “without tangerine”, strangely spicy, the fruit may be damaged. And if the tangerine doesn’t smell at all even when peeled, it’s definitely not quality.
„Reuters“ / „Scanpix“ nuotr./Mandarinai
Peel. It is not only a cheerful color, but also one of the clearest indicators of mandarin quality. Good quality, healthy fruit skin is not cracked, stained, does not have black spots, is smooth. Peels easily without a knife.
Leaves. If mandarins are sold with stem and leaves, pay attention to their quality. Citrus leaves are not spoiled and when picked they remain green and do not twist long enough. However, if the leaves are curled, wilted, the fruit may be significantly overripe and aged.
Colour. It is precisely the quality of the mandarin that needs the least attention. The color depends on the type of mandarin and can be bright orange, yellow and green. It does not affect the quality of the fetus at all. In contrast, green mandarins were often even sweeter than their orange sisters.
If you’ve already bought some great tangerines and enjoyed them without any toppings, maybe you decide to make something more delicious? For your attention: 7 wonderful recipes!
How to produce
1. Put the beets in a 160 degree oven and bake for 20-30 minutes or until soft. Then peel and slice. Peel the tangerines and mix with the beetroot slices and chopped onions.
2. Beat all the sauce ingredients separately and pour over the vegetables. Stir well, cover and let stand for at least 20 minutes.
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| Vegetarian dishes |
Recipe from the book “Vegetarian dishes”, culinary Asta Žvikevičienė
Ingredients
Honey: 3.00 choice. š. (For the sauce)
Mustard: 1.00 choice. š. (for cereal sauce)
Salt: 1.00 pinch (For the sauce)
Pepper: 1.00 pinch (For the sauce)
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How to produce
1. Preheat the oven to 180 ° C (breeze mode).
2. Grind the fennel seeds to powder in a mortar.
3. Put the butter and honey in a small saucepan and heat until the butter is melted. Add the split almonds, the fennel seeds and mix everything.
4. Transfer to a baking sheet lined with parchment paper. Bake for 5-8 min. or until round. After baking, let it cool.
5. Peel the tangerines and cut them into slices.
6. Squeeze the juice from a tangerine, mix it in a small bowl with olive oil, red wine vinegar and honey.
7. Put the tangerines on a plate, sprinkle with pomegranate seeds and fried walnuts. We put feta and decorate with mint leaves. Pour in the sauce and the salad is ready.
Ingredients
Mandarini: 7.00 You. (6 for salads and 1 for sauce)
Almonds: 2.00 choice. š. (broken; for salads)
Honey: 2.00 tea. š. (1 for salad and 1 for sauce)
mint: 5.00 You. (leaves; for salads)
Proceedings: 1.00 tea. š. (red wine; sauce)
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How to produce
- Pour the powdered gelatin into the wine, allow it to swell for 15 minutes and heat until it dissolves.
- Peel the tangerines and place them in the molds where the gelatin will stick, add the gelatin and refrigerate for about six hours.
Ingredients
Jelly: 1.00 You. (lemon flavor packet)
Wine: 400.00 ml (white, semi-sweet)
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How to produce
The strangest discovery is that “special cream,” as the fans called it, is the simplest whipped cream; however, the puffed morengo and secreting tangerine juice give it a much richer flavor. By the way, you can replace canned tangerines with any other canned fruit or fresh berries.
1. Preheat the oven to 160 degrees Celsius.
2. Place the walnuts on a baking sheet and bake in the oven for 5-7 minutes until lightly browned. Wait for it to cool down, place in a food grinder and chop a little. Do not grind until you get flour, you have to feel the pieces of nuts on the plate.
3. Pour the protein into the mixing bowl and begin stirring. When they are blended, add all the sugar little by little and beat until the proteins are stiff.
4. In another bowl, mix the powdered sugar, flour and walnuts. Gently mix dry products with protein.
5. Preheat the oven to 200 degrees Celsius.
6. Line a large baking sheet with parchment paper. Distribute the Morengo dough in a tin and level. Bake for 10 minutes, then reduce the heat to 160 C and bake for another 5-10 minutes.
7. Remove the baking sheet from the oven and cut crosswise into three equal pieces. Let cool.
8. When the sheets have cooled, beat the cream with the sugar and vanilla extract until firm. Drain the tangerines.
9. Plate layer: put a morengo leaf, add about half of the cream, add half of the tangerines. Place a second leaf of morengo, the remaining cream and the remaining tangerines. Finally, cover with the last leaf of morengo. Wrap the plate in cling film and leave it in the refrigerator overnight.
10. Sprinkle with icing sugar before serving.
Ingredients
sugar: 120.00 gram (and 2 more tablespoons to spread)
Mandarini: 1.00 You. (canned; to spread)
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Recipes
How to produce
1. Place cookies in sturdy poly bag and crush with rolling pin. Mix with melted butter.
2. Place the cake batter in a circular tin lined with parchment paper, distribute evenly, compress and refrigerate.
3. Add the poppy to the milk, bring to a boil and cool. Swell the gelatin in cold water for 10 minutes.
4. Unscrew the yogurt, curd, sugar, vanilla sugar with an electric mixer.
5. Pour the milk poppy seeds into the curd mass, add the lemon zest and mix well.
6. Heat the lemon juice in a pot, pour and dissolve the swollen gelatin (do not boil). Carefully add the mixture to the curd mass and refrigerate. When it starts to harden, add the whipped cream.
7. Shake the curd and yogurt batter into a bowl of oatmeal cookies and refrigerate for 4 hours.
8. Peel the tangerines, cut them crosswise and decorate the frozen cake well.
9. Wipe the hot apricot jam through a strainer and cool. Wrap the top of the cake.
You will prepare in 1 hour. excluding refrigeration time.
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| Fruit book |
Recipe from the book “Fruit”
Ingredients
Lemons: 1.00 You. (grated peels)
Juice: 40.00 ml (lemon)
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How to produce
1. Squeeze the butter at room temperature with the sugar, adding the yolks one by one, stirring. Sift the flour with the baking powder and add to the butter dough. Mix everything well.
2. Place the dough on a baking tray lined with greaseproof paper and smooth by hand (to make it easier to wet), the layer should not be thick.
3. Beat the protein until you get a firm foam with icing sugar and nuts. Roll the dough out onto a smooth dough and bake in a 175 degree oven for about 20 minutes.
4. Turn the baking sheet over on a damp linen towel and remove the paper.
5. Beat the cream and icing sugar to harden. Spread the cake base over the resulting dough, top with mandarin slices and wrap with a towel. Don’t panic if the cake base breaks – a hardened cream will strengthen it. Wrap the roll in aluminum foil or parchment paper and refrigerate for a few hours (preferably overnight).
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| Vegetarian dishes |
Recipe from the book “Vegetarian dishes”, culinary Asta Žvikevičienė
Ingredients
Eggs: 4.00 You. (yolks for base and 4 proteins for morengi)
Flour: 140.00 gram (base)
sugar: 100.00 gram (base)
Walnuts: 2.00 choice. š. (morengui malts)
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How to produce
1. First blanch the poppies with hot water, let them swell slightly.
2. Grate the rind of the washed lemons, then squeeze the juice from them.
3. Beat the eggs.
4. Unscrew the butter with the sugar until it is fluffy. It will do this faster if you melt the butter. Then pour in the eggs, the ricotta.
5. Clean the tangerines until they are soft and mix with the lemon zest and its juice, poppy seeds, salt, baking powder, flour and poppy seeds.
6. Line the baking tray with paper, grease the butter, pour in the dough and place in the oven preheated to 180 ° C for about 30 minutes. You can also decorate the top of the cake with mandarin orange slices.
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