The Goods
 Lenny's Favorite TODAY!
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If all tangerines are mandarins, but not all mandarins are tangerines, what’s a Satsuma? And don’t get us started on tangelos! The good news is that they are mostly all delicious, good for you and readily available just about everywhere beginning mid-November.
If “mandarin orange” conjures images of church potluck ambrosia, clear that gooey thought from your head. Fresh Mandarins, varieties of which include tangerines (named for the port of Tangiers, Morocco), clementines and Satsumas are spectacularly tasty additions to your winter menu.
Earliest out on the market are the Satsumas, loose-skinned and seedless, often sold with their shiny green stems and leaves intact. What better hostess gift for holiday parties than a pretty basket full of gorgeous Satsumas? Later we’ll see the darling mini-crates of clementines, vivid orange spheres of perfection. Also look for Fairchild, Dancy, Honey and Sunburst varieties as the season progresses. Keep an eye out later in the winter for the tasty Minneola tangelo, a mandarin-grapefruit hybrid. Mandarins make a great addition to salads (try them with avocado!), desserts and fish dishes, not to mention the old lunch box; they’re so darn cute, just having one on your desk will cheer you up.
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