Types of tangerines and methods for their preparation

Everyone knows that any citrus is a storehouse of vitamin C. A glass of orange juice energizes, gives strength and vigor, helps the immune system to cope with viruses. Lemon, orange, lime and tangerine are these citrus assistants that we can see on the shelves of any store or supermarket.

Mandarin in Soviet times was associated with the onset of the New Year, because only then, on holidays, the whole house was filled with the smell of tangerine peel.

Homeland Mandarin is China. In Asia and Japan, it is the most popular citrus. It was brought to Europe only at the beginning of the 19th century. Now it is cultivated in Spain, Morocco, France, Egypt and Turkey.

In the territory of the CIS, Abkhazia is considered the place of its cultivation - the most northern region where mandarin is grown.

Its Latin name is Citrus reticulata. The very word "Mandarin" is borrowed from the Spanish language from the word "mantrin", which means "advisor". It is assumed that the Chinese "mandarins", that is, advisers, harvested these fruits. Another idea of ​​this name suggests that Chinese advisers wore orange clothes in the color of the skin of the fruit.

In fact, this citrus can not be called a fruit or a berry. Mandarin is a multi-seed, multiple-numbered fruit whose scientific name is Hesperidium. This is a specific type of berry-like fruit, which is covered with exocarpium (yellow-orange shell) from above. Behind him is a white spongy coating - albedo, and endocarp that covers the juice sacs. Hesperidium is very close to the berry and is obtained from the upper ovary only in the citrus subfamily.

1 medium fruit weighs from 100 to 130–140 g., Without a peel, its weight is about 80-100 g. Its caloric value per 100 g is:

• 16 kcal (small Spanish mandarin weighing 40-70 g);
• 38 kcal (average Moroccan mandarin weighing 60-100 g);
• 56 kcal (large Abkhaz mandarin weighing 140 g).

Also, the calorie content of citrus depends on the form in which it was eaten, respectively:

• 5 kcal in mandarin lobule;
• 36 kcal per 100 g of mandarin juice;
• 37 kcal per 100 g canned fruit:
• 230 kcal in dried mandarin (100 g);
• 276 kcal per 100 g of tangerine jam;
• 294 kcal per 100 g. Mandarin jam.

Tangerines are mostly sweeter than, for example, oranges, which is why children like them more. True, in some varieties, such as the Spanish, there are a lot of bones.

There are many varieties of this citrus. They have a so-called "color" classification.

The red varieties include “Temple”, “Robinson”, “Tangor”, “Ellendale” and others.

• Sort "Temple" ripens in March, its taste is sweet. Its fruits are juicy with a lot of seeds. It has an orange flavor.
• "Robinson" different smooth orange skin and excellent taste.
• "Ellendale" - A hybrid variety, obtained directly from three fruits - orange, mandarin and tangerine. The beautiful fruits of intense red-orange color have a rich citrus scent and great taste.
• "Tangor" - The result of the crossing of mandarin and sweet orange. Fruits are perfectly cleaned and have juicy pulp.

Yellow varieties are Chinese, Turkish, Israeli, Moroccan, Batangas and Dancy.

• Moroccan differ in a round form, sweet taste and lack of stones.
• Turkish varieties are distinguished by a large number of seeds, difficulty in cleaning and a sweet and sour taste.
• Chinese tangerines - a sweet-sour taste, ease of peeling and a beautiful yellow tint.
• Israeli fruits have very few seeds, and the peel is similar to orange.
• Dancy is a variety that ripens in January. Its fruits are not large, the color of the peel is dark honey. The variety grows even in arid areas.
• "Batangas" - a variety that got its name from the Philippine city in the province of Batangas. It has a pleasant taste and ease of cleaning.

The peel of the Philippine variety has a rich bog-green color. And, despite the ugly look, the flesh of these fruits is the most delicious.

Connoisseurs of tangerine as an ornamental plant, grow it right on the windowsill. Their appearance is quite memorable. It is as if he repeats the image of a New Year tree with beautiful yellow balls on the branches.

At home grown varieties such as:

• murcott - hybrid citrus, which ripens in the summer period and differs with juicy fruits;
• unshiu - variety, fruiting year-round juicy fruits without grains;
• shiva mikan - sweet and sour fruit weighing about 35 grams;
• forged-vase - indoor tree of considerable size, which often brings tasty fruit with sourness.

On the territory of the former USSR, besides Abkhazia, these citruses are also grown in the mountains of Ajara in Georgia. In the lowlands this tree does not grow. The dry climate is favorable for him. Only in the mountains, the Georgian fruits acquire a bright taste and a beautiful shade of the rind.

Mandarin is undoubtedly very useful for the immune system. The vitamins in its composition do not allow viruses to inhibit it and support the proper functioning of all organs. But because of the ascorbic acid contained in this fruit, it cannot be consumed on an empty stomach.

The vitamin composition of mandarin is rich. This citrus fruit, like other representatives, has an impressive supply of vitamin C. 100 g contains 44% of the daily requirement of this vitamin. In addition to it, the mandarin contains potassium, calcium, phosphorus, vitamins of group B.

It can be used for weight loss due to its low glycemic index. One tangerine for the night will distract from hunger and will not allow to gain extra pounds. But since the acid adversely affects the tooth enamel, it is necessary to rinse the mouth thoroughly after eating mandarin.

Mandarin oil is also used for cosmetic purposes:

• for problem skin;
• to improve the complexion;
• for deodorizing purposes;
• in the fight against pigmentation;
• in the fight against age-related changes.

To keep citrus fruits longer, keep them in the fridge. The ideal shelf life for them is 10 days. Good quality varieties without damage can be stored for up to a month. The temperature in the refrigerator and the term depend on the type and variety of fruits:

• yellow mandarins are stored at a temperature of +2 degrees for 2 weeks;
• Tangerines with a greenish skin can be stored at a higher temperature - up to +6 degrees and also about 10-14 days.

Moroccan and Abkhaz tangerines are stored for a longer time. Israeli and Turkish, by contrast, are stored for long

A few more recommendations on the storage of mandarins:

• fruits can not be kept in plastic bags, it is worth using nets or paper bags for storage;
• to preserve the fruit, you can put a little olive oil on their peel;
• in the refrigerator where fruit is stored, there should be an optimum humidity so that the peel does not prematurely dry
• tangerines are stored longer, if you buy them on the branches;
• spoiled specimens must be immediately removed, so as not to lose all the fruits;
• blanks for the winter are best kept in the coolest corners of the house or on a warmed balcony.

From any citrus obtained very fragrant dishes. Mandarin is no exception. Fresh fruits are added to cakes and muffins.Citrus gives a sweet-sour-sweet taste and a pleasant aroma.

Ingredients:

• granulated sugar 200 g .;
• 200 g of flour;
• soda 5 g .;
• 3 eggs;
• Mandarin 3 pcs .;
• icing sugar for decor.

Cooking method:

• prepare tangerines, peeling them and removing the film from each lobule;
• in a deep bowl, mix the eggs with the sugar;
• add flour to the egg mixture and mix until sour cream consistency;
• form the cake for the inside out with butter and pour the dough into it;
• turn on the oven at 180 degrees for heating;
• on the test it is very close to each other to distribute the peeled slices;
• in the preheated oven put the form with the dough for 25-30 minutes.

Ingredients:

• 3 mandarins;
• 3 chicken eggs;
• a pack of butter;
• ¾ cup of granulated sugar;
• ¼ tsp salt;
• flour 220 g .;
• 15 g of soda;
• Mandarin zest 10 g

Cooking:

• remove the film from the slices of citrus, grind them in a blender;
• Puree the resulting mash through a sieve and squeeze the juice as much as possible;
• melted butter mixed with sugar and salt;
• Smash into a bowl with a mixture of eggs and continue to beat;
• pour the pressed juice into the mass and pour the zest;
• sift flour with soda and add to the rest of the ingredients;
• turn on the oven to heat 180 degrees;
• prepare the silicone mold by brushing it with oil;
• pour the mixture into it and put it in the oven for 40 minutes;
• optionally, cooked cupcake powdered with powdered sugar.

Ingredients:

• 1 kg of tangerines;
• 0.8 kg of sugar.

Cooking:

• wash the fruits, cut each into 4 parts together with the peel, remove all seeds;
• put sliced ​​tangerines in a bowl, pour out sugar and whip with a blender;
• pour the mass into a saucepan with a thick bottom and put on a slow fire for 40 minutes;
• finding seeds in the confiture while cooking, you need to remove them;
• check the thickness needed by pouring a teaspoon of confiture on a saucer: if it does not spread, then the dessert is ready;
• poured cold dessert poured into sterilized jars, close them and put in storage.

Ingredients:

• Mandarin 2 pcs .;
• granulated sugar 0.5 cups;
• gelatin 15 g .;
• water 1.5 cups.

Cooking:

• wash and clean tangerines;
• Peel the peel, peel off the peeled fruit from the peel;
• cut the tangerines into circles, sprinkle with half the sugar and leave for 60 minutes to separate the juice;
• pour the remaining sand into the pot, pour it with water and put it on the stove before boiling;
• add zest and gelatin to the syrup;
• after boiling remove from heat, add the resulting juice, mix;
• put a circle of citrus in each mold and pour syrup;
• send molds with the contents in the refrigerator for 1-2 hours before solidification.

In summer, in hot weather, it is always pleasant to refresh yourself with a cool smoothie. The recipe for smoothies made from mandarins is quite simple, and it will take quite a bit of time to complete it.

Ingredients:

• 1 medium sized frozen banana;
• mandarin juice 100 ml;
• lemon juice 2 tsp;
• 10 g of honey;
• low fat yogurt 100 ml;
• ice 150 g .;
• Mandarin 1 pc.

Cooking:

Beat banana, lemon juice, mandarin, yogurt and honey together. You can taste either more honey or more lemon juice. After the taste of the smoothie is satisfied, add ice cubes (large or you can finely chop them up with a blender) and peeled mandarin cut into rings.

Tangerine sherbet, without a doubt, will delight in the heat of anyone - both an adult and a child. It will take only sour cream, condensed milk and citrus.

Ingredients:

• 400 g sour cream;
• condensed milk 290 g;
• Tangerines 0.8 kg.

Cooking:

• clean citrus, remove all bones;
• send in a blender and at high speed to turn the slices into fine mashed potatoes;
• strain through mashed potatoes;
• combine mashed potatoes, condensed milk and sour cream;
• pour the mixture into forms and send to the freezer for 6 hours, stirring from time to time to avoid the appearance of ice.

There is another interesting dessert called Kurd. This is a pastry cream, but not milk, but fruit or berry juice is taken as a base.

Ingredients:

• tangerines 0.3 kg .;
• butter 80 g;
• eggs 3 pcs .;
• Cup of sugar.

Cooking:

• remove the rind from the washed fruit;
• squeeze the juice of tangerines in the pan;
• mix the juice with the zest of eggs and sugar until smooth;
• put butter in a saucepan and put it on a slow fire;
• boil the mixture, stirring constantly, until thickened;
• Remove from heat, cover tightly and cool in refrigerator.

Kurd can be used as a separate dish, and as a layer for cakes.

In such a Kurd, you can add lemon juice, while increasing the amount of sugar.

Ingredients:

• tangerines without peel 600 g;
• 80 ml of water;
• sand sugar 0.6 kg .;
• cinnamon 5-7 g

Cooking:

• peeled fruits divided into parts and remove the film;
• put peeled tangerines, cinnamon sugar in a saucepan, pour in water, mix everything neatly;
• after 2 hours, put the pot on the stove, on a slow fire;
• boil the mixture until boiling, then turn on the heat stronger and cook for 2-3 minutes;
• gently with a slotted spoon remove the tangerines from the pan and spread on sterilized jars;
• Boil the remaining syrup for another 5 minutes, cool, repeat the cooking process again for 5 minutes;
• pour the syrup over the cans with slices, spin the cans.

If after the New Year's table you still have a small amount of tangerines, then you can use them to bake Christmas cake.

Ingredients

Dough:

• flour 230 g;
• a pack of butter;
• tangerines 400 g .;
• eggs 4 pcs .;
• a glass of sugar;
• 3 g vanilla;
• 10 g of soda;
• lemon peel.

Decor:

• 1 mandarin;
• 100 g of melted milk or dark chocolate;
• white sugar coating 150 g

Pie pan:

• butter 10 g

Cooking:

• clean the tangerines, remove the film from the slices;
• cut them into plates;

• to grind butter with sugar;
• add eggs to the mass and whisk or blender;
• add vanilla and zest;
• turn on the oven at 170 degrees for heating;
• combine the flour, baking powder with the resulting mass in one dish and mix;
• put the sliced ​​fruit in a bowl with the mixture;
• grease the sides and bottom of the mold, pour the dough into it;
• send it baked in the oven for 35-40 minutes;
• after the time expires, get the cake, turn off the oven, cool the resulting pastries;
• heat the glaze to a liquid state;
• spread it in a thick layer on the cake;
• Fill a pastry syringe with chocolate and a thin spout and apply a pattern in the form of waves or a grid to baking.

Everyone knows that tangerines are very easy to clean, especially Abkhaz. Therefore, to remove the skin from them is usually not difficult. But if the smell of zest on the hands at the moment is completely useless, you can clean the fruit with a knife. To do this, it is necessary to cut off the top and bottom of citrus, without touching the slices, and then cut the peel from one side along the top down and unfold it like a carpet. After such manipulations, each segment can now be safely removed.

To learn how to prepare a tangerine tincture, see below.