Dx's Fruit Pick of the Week!
Dx's Fruit Pick of the Week!
-----------------------------------------------------------------------
This week's Pick?
The Much Maligned and Often overlooked- The Aristocrat of Oranges,
The Mandarins
Why the Mandrin Oranges?
Well, this week, I've had them Fresh,
(in two different varieties) and Canned.
And just anyway you get these
Bright Orange celebrities of the Produce Section,
To quote another bright orange Celebrity-
"They'rrrrrre G R E A T !!!"
Once again, my local Kroger Grocery apparently "Got Such-a-Deal!"
No Huge Price Breaks this week,
But mounds of Mandrin Oranges of different Varieties.
(I asked the produce manager why so many Clemetines,
Tangerines, Japanese Satsumas,etc...
Apparently These are pouring out from a 'bumper crop' in Texas!)
Huge, Heaps of Citrus in a wide range of types and sizes.
Rather than focus on the moody Blood Orange this week,
I went with the Mandrins,
Because they encompass a number of citrus delectable.
"Mandarin oranges"
Is a term / category that covers an entire range of citrus.
This group, in botanical terms, is classified as Citrus reticulata.
It includes such varieties as the Japaneese Satsuma,
The Spanish Clemetine,
The Dancy, Honey, Pixie, and All Tangerines in general.
In the States,
We now make distinction between the various fruits
Where as in many countries they all still fall
Under the blanket terms Tangerines or Mandrins used interchangeably.
Most Mandarin oranges are
1.- Sweeter than their other citrus cousins -
(but there are tart exceptions to the rule)
2.- They have a bright orange skin -
This is where they get their name.
Mandarin refers to the bright orange robes
Worn by the mandarins, public officials of the ancient Chinese court.
These fruits were often reserved strictly for the privileged class for over 3,000 years in China,
Another reason why they are called mandarins or mandarin oranges today.
(The first mandarin oranges to be exported
Were shipped from the city of Tangiers in Morocco,
Hence the name "tangerines.")
3.- They are easy to peel, and inner segments that are easily separated.
This is perhaps why they are so popular as a "packed-lunch treat."
And the ease of separating the segments, made them a "natural" for the
Citrus for "Commercial Canning"
4.- There are seeded and seedless varieties.
And sometimes a fruit such as a Clementine,
Can have seeds or not depending on
If a bee got "over the fence." Careful "quarantining" must take place
To keep Clementines seedless." (think, strict Girls Boarding School)
Right now, the last of the Clementines are hitting the stores in those little crates
And are beginning to be outnumbered by the larger Japanese Satsumas.
These are not as aromatic as the fruits commonly sold as "Tangerines,"
But are large, mostly seedless, and the skins nearly jump off in your hand.
The Dancy, Honey, Pixies are all Varieties
Of what we would consider Tangerines.
Or What we would recognize by their distinctively sharp
And Tangy scent as Tangerines.
The Tangor, or Temple Orange -A variety of mandarin orange
That is a cross between a tangerine and an orange.
The Tangelo -larger in size than tangerines,
a tangelo is oval in shape and generally has a bright reddish-orange outer skin
The Dancy is smaller and its flesh is dark orange with a rich,
Sweet flavor that has a hint of spiciness to it.
The Honey Mandarin is very fragrant and easy to peel and segment,
Highest sugar content.
And the Pixie, the smallest and most firm.
All these Breeds!
The Mandrin by the name of -"Ambersweet"
Is a Tangerine/Mandrin/Orange Mutt, to be on the look out for.
If your store carries them, snag some up.
They're mostly only grown in Florida
At present, but are the Best that the Citrus world has to offer,
All rolled into one little fruit!
(Like the American Kennel Club / Eukanuba National Dog Competition for Citrus)
Although the produce section is brimming with multiple varieties of Mandrins
This time of year, don't discount the canned Mandrins.
Canned mandarin oranges are seedless,
Usually of the Satsuma variety.
The fruit is peeled, separated into sections,
And important for WLS folks who are just making the transition to fruits-
The membranes are removed!! Gets rid of the possibility of
Plugging a stoma with some hunk of citrus connective fibers.
Although most canned in a light syrup.
It has grown more common to can them in water or there own juices of late.
More and more recipes utilize them not as "sweet" fruits,
But as tangy accents in salads.
Nutrition? Well, they are little bursts of sugars and fiber,
But are a great "pick-me-up" headed into an exercise session!
One medium sized Mandrin Orange (fresh)
Calories - 50
Monounsaturated Fat - .5gms
Carbs - 15gms
Dietary Fiber - 3gms
Natural Sugars - 12gms
Protein - 1gm
50% of the R.D.A. Vitamin C
4% to 8% of the R.D.A. Calcium (depending on species variety)
Canned? Per Cup-
Calories - 92
Total Fat - 0gms
Carbs - 24gms
Dietary Fiber - 2gms
Natural Sugars - 22gms
Protein - 2gm
142% of the R.D.A. Vitamin C
42% of the R.D.A. Vitamin A
4% of the R.D.A. Iron
3% of the R.D.A. Calcium (depending on species variety)
Ounce for ounce, it is considered a good source of Thiamin and Potassium,
And a very good source of Vitamin A and Vitamin C.
Oddest of these citrus? The Ugli!____________________________________
The Ugli Fruit is a variety of tangelo that got its name
Because of its unattractive appearance. (Ugly!)
It is uncertain whether it is a cross between
A tangerine and grapefruit or the pummelo,
Or if it has been crossed with a bitter orange.
Its appearance does not have an affect on its juicy, seedless flesh.
Its flesh is pink or orange in color and mildly acidic.
Ugli fruit's flavor is resemblance of both grapefruit and mandarin oranges
But is sweeter than grapefruit.
It has a thick, bumpy, wrinkled (ugly) skin that is easy to peel
And depending on the variety,
It is brownish, orangish-yellow, or greenish in color.
Three Cheers for -- Weslaco, designated the Citrus Capital of Texas
And one of the leading producers of Mandrins in the States!
Keep 'em Comin' Folks!!
Aromatherapy Properties?__________________________________________
Refreshing and rejuvenating, its aroma inspires
And brings fresh energy; clears the mind.
Citrus oils help to eliminate emotional confusion
And increase ones sense of humor and well-being.
Very comforting, soothing and warming.
Mandrin Oranges?
Everything you never wanted to know & More than you ever thought to ask about?
The Botanical Catagorization-
http://www.hort.purdue.edu/newcrop/morton/mandarin_orange.html
A recipe?
Sure-
Turkey and Mandarin Orange Rolls -------
Ingredients------
4 (10-inch) flour tortillas
4 ounces fat-free cream cheese, softened
1/3 cup Mandarin oranges, roughly chopped and drained
1/4 teaspoon red pepper
1/4 cup sliced green onions
6 ounces deli turkey, thinly sliced
20 medium spinach leaves, washed and stemmed
Instructions--------
In bowl, mix cream cheese, oranges and red pepper.
Layer each of the tortillas with a quarter of all the ingredients,
Leaving a 1-2 inch strip around edges without toppings.
First spread cream cheese mix on tortillas, sprinkle with green onions,
Then layer with turkey and spinach leaves.
Roll tightly. Slice ends (without topping) off and discard,
and then slice each tortilla in 6 pieces.
Refrigerate for up to 8 hours before eating.
Yield: 12 servings, 2 pieces per serving
Calories: 84;
Total fat: 1 gram;
Carbohydrate: 10 grams;
Protein: 8 grams;
Dietary fiber: 2 grams
This Recipe from: Apex Fitness Group
I tried it last week and it was Great!
So, Enjoy some Mandrins this week!
Better Health!
Best Wishes-
Dx
Why the Mandrin Oranges?
Well, this week, I've had them Fresh,
(in two different varieties) and Canned.
And just anyway you get these
Bright Orange celebrities of the Produce Section,
To quote another bright orange Celebrity-
"They'rrrrrre G R E A T !!!"
Once again, my local Kroger Grocery apparently "Got Such-a-Deal!"
No Huge Price Breaks this week,
But mounds of Mandrin Oranges of different Varieties.
(I asked the produce manager why so many Clemetines,
Tangerines, Japanese Satsumas,etc...
Apparently These are pouring out from a 'bumper crop' in Texas!)
Huge, Heaps of Citrus in a wide range of types and sizes.
Rather than focus on the moody Blood Orange this week,
I went with the Mandrins,
Because they encompass a number of citrus delectable.
"Mandarin oranges"
Is a term / category that covers an entire range of citrus.
This group, in botanical terms, is classified as Citrus reticulata.
It includes such varieties as the Japaneese Satsuma,
The Spanish Clemetine,
The Dancy, Honey, Pixie, and All Tangerines in general.
In the States,
We now make distinction between the various fruits
Where as in many countries they all still fall
Under the blanket terms Tangerines or Mandrins used interchangeably.
Most Mandarin oranges are
1.- Sweeter than their other citrus cousins -
(but there are tart exceptions to the rule)
2.- They have a bright orange skin -
This is where they get their name.
Mandarin refers to the bright orange robes
Worn by the mandarins, public officials of the ancient Chinese court.
These fruits were often reserved strictly for the privileged class for over 3,000 years in China,
Another reason why they are called mandarins or mandarin oranges today.
(The first mandarin oranges to be exported
Were shipped from the city of Tangiers in Morocco,
Hence the name "tangerines.")
3.- They are easy to peel, and inner segments that are easily separated.
This is perhaps why they are so popular as a "packed-lunch treat."
And the ease of separating the segments, made them a "natural" for the
Citrus for "Commercial Canning"
4.- There are seeded and seedless varieties.
And sometimes a fruit such as a Clementine,
Can have seeds or not depending on
If a bee got "over the fence." Careful "quarantining" must take place
To keep Clementines seedless." (think, strict Girls Boarding School)
Right now, the last of the Clementines are hitting the stores in those little crates
And are beginning to be outnumbered by the larger Japanese Satsumas.
These are not as aromatic as the fruits commonly sold as "Tangerines,"
But are large, mostly seedless, and the skins nearly jump off in your hand.
The Dancy, Honey, Pixies are all Varieties
Of what we would consider Tangerines.
Or What we would recognize by their distinctively sharp
And Tangy scent as Tangerines.
The Tangor, or Temple Orange -A variety of mandarin orange
That is a cross between a tangerine and an orange.
The Tangelo -larger in size than tangerines,
a tangelo is oval in shape and generally has a bright reddish-orange outer skin
The Dancy is smaller and its flesh is dark orange with a rich,
Sweet flavor that has a hint of spiciness to it.
The Honey Mandarin is very fragrant and easy to peel and segment,
Highest sugar content.
And the Pixie, the smallest and most firm.
All these Breeds!
The Mandrin by the name of -"Ambersweet"
Is a Tangerine/Mandrin/Orange Mutt, to be on the look out for.
If your store carries them, snag some up.
They're mostly only grown in Florida
At present, but are the Best that the Citrus world has to offer,
All rolled into one little fruit!
(Like the American Kennel Club / Eukanuba National Dog Competition for Citrus)
Although the produce section is brimming with multiple varieties of Mandrins
This time of year, don't discount the canned Mandrins.
Canned mandarin oranges are seedless,
Usually of the Satsuma variety.
The fruit is peeled, separated into sections,
And important for WLS folks who are just making the transition to fruits-
The membranes are removed!! Gets rid of the possibility of
Plugging a stoma with some hunk of citrus connective fibers.
Although most canned in a light syrup.
It has grown more common to can them in water or there own juices of late.
More and more recipes utilize them not as "sweet" fruits,
But as tangy accents in salads.
Nutrition? Well, they are little bursts of sugars and fiber,
But are a great "pick-me-up" headed into an exercise session!
One medium sized Mandrin Orange (fresh)
Calories - 50
Monounsaturated Fat - .5gms
Carbs - 15gms
Dietary Fiber - 3gms
Natural Sugars - 12gms
Protein - 1gm
50% of the R.D.A. Vitamin C
4% to 8% of the R.D.A. Calcium (depending on species variety)
Canned? Per Cup-
Calories - 92
Total Fat - 0gms
Carbs - 24gms
Dietary Fiber - 2gms
Natural Sugars - 22gms
Protein - 2gm
142% of the R.D.A. Vitamin C
42% of the R.D.A. Vitamin A
4% of the R.D.A. Iron
3% of the R.D.A. Calcium (depending on species variety)
Ounce for ounce, it is considered a good source of Thiamin and Potassium,
And a very good source of Vitamin A and Vitamin C.
Oddest of these citrus? The Ugli!____________________________________
The Ugli Fruit is a variety of tangelo that got its name
Because of its unattractive appearance. (Ugly!)
It is uncertain whether it is a cross between
A tangerine and grapefruit or the pummelo,
Or if it has been crossed with a bitter orange.
Its appearance does not have an affect on its juicy, seedless flesh.
Its flesh is pink or orange in color and mildly acidic.
Ugli fruit's flavor is resemblance of both grapefruit and mandarin oranges
But is sweeter than grapefruit.
It has a thick, bumpy, wrinkled (ugly) skin that is easy to peel
And depending on the variety,
It is brownish, orangish-yellow, or greenish in color.
Three Cheers for -- Weslaco, designated the Citrus Capital of Texas
And one of the leading producers of Mandrins in the States!
Keep 'em Comin' Folks!!
Aromatherapy Properties?__________________________________________
Refreshing and rejuvenating, its aroma inspires
And brings fresh energy; clears the mind.
Citrus oils help to eliminate emotional confusion
And increase ones sense of humor and well-being.
Very comforting, soothing and warming.
Mandrin Oranges?
Everything you never wanted to know & More than you ever thought to ask about?
The Botanical Catagorization-
http://www.hort.purdue.edu/newcrop/morton/mandarin_orange.html
A recipe?
Sure-
Turkey and Mandarin Orange Rolls -------
Ingredients------
4 (10-inch) flour tortillas
4 ounces fat-free cream cheese, softened
1/3 cup Mandarin oranges, roughly chopped and drained
1/4 teaspoon red pepper
1/4 cup sliced green onions
6 ounces deli turkey, thinly sliced
20 medium spinach leaves, washed and stemmed
Instructions--------
In bowl, mix cream cheese, oranges and red pepper.
Layer each of the tortillas with a quarter of all the ingredients,
Leaving a 1-2 inch strip around edges without toppings.
First spread cream cheese mix on tortillas, sprinkle with green onions,
Then layer with turkey and spinach leaves.
Roll tightly. Slice ends (without topping) off and discard,
and then slice each tortilla in 6 pieces.
Refrigerate for up to 8 hours before eating.
Yield: 12 servings, 2 pieces per serving
Calories: 84;
Total fat: 1 gram;
Carbohydrate: 10 grams;
Protein: 8 grams;
Dietary fiber: 2 grams
This Recipe from: Apex Fitness Group
I tried it last week and it was Great!
So, Enjoy some Mandrins this week!
Better Health!
Best Wishes-
Dx 
Jackie 
Come on Dex... try some Chilean cherries..... they're only gonna be in season a few more weeks.... I know they are pricey, but man oh man.... who doesn't like that sweet yet tart burst of juice in their mouth.. and then you get to play with it still inside your mouth trying to bite the fruit off the seed and then to even further your pleasure... you get to spit the seed out.... how clean can you suck your pits?....try it... and then tell me all the good stuff about it... please?
Laurie - minus 176 lbs!!
Hey Dx, how about next week you research the plum? For some reason 1/2 of a plum will fill me up like no other food (not just fruit) and I'd love to hear what you have on them!
Michelle Most Active
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