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If you start to turn your head after reading how these fruits differ, you may not be in a rush googlinti. Vilma Juodkazienė, food expert at retail chain Iki, presents their differences and essential properties to the media in a press release.
Clementines are named after a hybrid of tangerine and orange, so it is no wonder that, at first glance, these fruits may appear identical. Clementines grow in Mediterranean countries such as Spain, Italy, Turkey, Morocco, Algeria, as well as China and California.
According to V. Juodkazienė, despite the fact that both mandarins and clementines are species of mandarins, knowing the distinctive characteristics of these lemons, it is not difficult to distinguish between them. It presents the main differences between mandarins and clementines.
Photo by Vida Press / Tangerines and clementines in a box
Size. You can tell clementines from tangerines by their size – clementines are the smallest in the mandarin family.
Colour. The skin of clementines is a rich orange color, while the color of tangerines is slightly paler.
Shape. Tangerines are slightly flattened, while clementines are rounder in shape and resemble small oranges.
Structure of the skin. The enlarged pores are clearly visible on the peel of the tangerine, which is not typical for clementines. The thickness of the peel also varies: when you take clementine in your hands, you will feel that the skin is thinner than that of the mandarin.
Seedlings Tired of collecting seeds while eating? This will not be necessary when eating clementines.
Taste. Clementines differ from mandarins by their more pronounced sweetness and juiciness.
And below for your attention, a set of recipes:
How to produce
- Pour the gelatin powder into the wine, let it 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 morengo swelling and the secretion of tangerine juice give it a much richer flavor. By the way, you can replace canned mandarins 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, 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 icing 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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How to produce
1. Place the cookies in a sturdy poly bag and crush with a rolling pin. Mix with melted butter.
2. Place the cookie dough in a circular tin lined with parchment paper, distribute evenly, squeeze 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 saucepan, add 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 mandarins, 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 batter. 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 resulting dough on the base of the sponge cake, cover with mandarin slices and wrap with a towel. Don’t panic if the cake base breaks – a hardened cream will make it stronger. 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. Preheat the oven to 180 ° C, cooking function – no fan.
2. For the caramelized mandarins, bring the water to a boil in a pot, add all the honey and the finely sliced mandarins. Boil over medium heat for about 25 minutes until all the liquid has evaporated. Let cool completely.
3. Prepare the baking dish. Unscrew the mold and place a sheet of baking paper (larger than necessary) on the bottom, pressing the sides. From the protruding edges of the parchment paper, cut two 5cm wide strips and place them on the sides of the pan so that everything is covered and the baked cookie is easy to remove.
4. Beat the softened butter at room temperature with the maple syrup with an electric mixer. We beat 2 egg yolks (we separate the proteins in a clean and dry container) and add fresh mandarin juice. In another bowl, sift the flour and add the baking powder. We mix the dry ingredients with the wet ones.
5. Beat the egg whites in a separate clean bowl until stiff foam and carefully add to batter in portions.
6. Place caramelized mandarin oranges in the bottom of the baking dish – you will need ~ 11 slices. Pour the batter on top and bake in a preheated oven for 20 minutes. After baking, let it cool completely. We cool the chilled cookie on a plate so that the tangerines are on top.
7. For the glaze, add the tangerine juice to the pot and add the honey. Boil until it thickens and we get a smooth icing. Spread it on the cooled cake.
Ingredients
Flour: 100.00 gram (light spelled; for cake)
Butter: 100.00 gram (room temperature; cake)
Juice: 130.00 ml (mandarin; 80 ml for sponge cake and 50 ml for glaze)
Mandarini: 3.00 You. (depending on size, may require 3-4; caramelized tangerines)
Water: 200.00 ml (for caramelized tangerines)
Honey: 125.00 gram (100 g for caramelized mandarins and 25 g for glaze)
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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 sugar butter until 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 preheated oven at 180 ° C for about 30 minutes. You can also decorate the top of the cake with mandarin slices.
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