Seasonal Fruit December: Oranges, Tangerines, Lemons

Citrus fruits are very popular in the cold winter month of December because they provide us with vitamin C. We have delicious recipes with seasonal fruit.

Colorful for the festival: oranges

Long gone are the days when children were happy to receive oranges and nuts as a Christmas present. It’s a pity really because the round, plump citrus fruits are juicy, tasty, and healthy. Two oranges cover the daily requirement of vitamin C. No wonder that freshly squeezed orange juice is used, especially in the winter months. But it’s not just the above-average value of vitamins that makes oranges so extremely healthy. The bitter substances contained in them stimulate digestion. The roughage, which is found in the white skin, regulates intestinal functions and promotes a feeling of satiety.

Oranges probably originally come from China and are a cross between the bitter grapefruit and the sweet tangerine. By the way: Oranges should not be stored in the refrigerator. Citrus fruits generally don’t like that. Ordinary oranges can be stored at room temperature for up to three weeks. Organic oranges should be eaten quickly because they can start to get moldy after just a few days. Caution: People with histamine intolerance should avoid oranges.

Mandarin, clementine, or satsuma?

The tangerine takes its name from the high officials of Imperial China. They always wore an orange official dress. Mandarins have been cultivated in Asia for thousands of years. They taste tart and intense, but less sour than oranges. Their thin skin contains nine segments of flesh, which may contain seeds.

Clementines are a hybrid of mandarins and bitter oranges. The French monk Clément probably grew these fruits in Algeria about 100 years ago. Clementines have thicker, lighter skin than tangerines. This ensures that the fruits have a much longer shelf life than tangerines. The flesh of the clementine is divided into eight to twelve segments, which contain no seeds. The fruit tastes less intense than tangerines and has a slightly sweet and sour aroma. And what are satsumas now? Quite simply: clementines that come from Japan.

No matter which variety you choose, these fruits have the lowest vitamin C content of all citrus fruits, but it is still above average.

Lemon – Contracts the face

If you only eat a slice of lemon in a glass of water, you’re missing out. Because the lemon is not only extremely healthy, it also tastes amusingly sour. The lemon is not only known to be a good source of vitamin C, but it also contains magnesium and vitamin B6. Incidentally, drinking lemon improves iron absorption. The peel of the lemon, which is only safe for organic fruits, is full of essential oils. This is often used in baking and provides an aromatic citrus note that is not too acidic. The addition of lemon juice not only provides a splash of freshness, but lemon can also prevent apples, avocados, and the like from oxidizing. Not only sweet baked goods but also savory ones benefit from the sour note of lemon. A squeeze of lemon tastes wonderful in combination with hot spices. In addition, lemon juice can tame dishes that are too spicy.

A little household tip: salt and lemon juice make metal shine again, pure lemon juice is a biological descaler for kettles and other kitchen appliances.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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