Emma Miller
It is an inexhaustible source of vitamin C and a very tasty treat, of course, if you buy it fresh.
How Many Tangerines You Can Eat at One Time – Benefits and Harms of Fruit
C, B1, and B2, beta-carotene, fiber, antioxidants, and many other beneficial substances are the reason why nutritionists clearly recommend tangerines. Nevertheless, you should not consume them uncontrollably, because the fruit contains glucose, which provokes the production of insulin. Doctors recommend not eating more than 300 grams of any fruit, not only tangerines because otherwise, a person will gain weight.
So it turns out that the best option is to take 250-300 grams of tangerines and divide them into several meals. At the same time, you should remember that the sweeter the fruit, the more sugar is in it. Do not give mandarins to people with diseases of the digestive tract – gastritis, pancreatitis, or ulcers. It is also better not to give citrus fruits to children under 1 year old – you can provoke allergies.
How to choose ripe mandarins
There are a total of two sweetest varieties of tangerines:
- “Clementine” – invented in the 20th century by crossing mandarins and oranges. The fruit is sweeter than any other, with a thin, smooth rind of rich color, and has many pips.
- “Mineola” – shaped like a pear, the rind is thin, with a reddish hue. A lot of seeds and a sour-sweet taste.
The producing country also makes a difference, for example:
- Abkhazian mandarins are sweet, but with a sourness in the aftertaste. Usually small in size, yellow-orange in color, and sometimes with greenish spots. They are easy to peel and have few pips.
- Tangerines from Turkey are difficult to peel because of their thin skin. They have plenty of seeds but pay attention to color: the brighter the color, the sweeter the tangerine.
- Spanish tangerines have thick skin, they are easy to peel and very sweet. They have orange-red color and few seeds.
- Moroccan tangerines are seedless and peel easily. The flattened shape and bright red hue will help you avoid confusing them with other varieties.
To choose the freshest and sweetest tangerines, follow these rules:
- Good fruit does not have mold, rot, or dents on the surface;
- Tangerines should be firm to the touch-dry or hard tangerines should be set aside;
- Fresh fruit has a spongy texture and peel is easy to peel;
- heavy fruit – fresh fruit is the same size as others of the same variety;
- good ripe fruit is evenly colored, with no abrupt changes in shade or spots;
- Orange tangerines are sour, red tangerines are sweet.
The matte skin of a tangerine will tell you that it has ripened on the counter or in a box, glossy – the fruit has already been picked ripe. When buying, it’s best to smell the fruit – they are often treated with vegetable oil for a more appealing appearance.
Citrus candied fruit – 2 simple recipes
How to make candied tangerines quickly
- Tangerines – 800 gr
- Sugar – 300 gr
- Water – 112 ml
Peel the tangerine, and remove the white veins. Soak for 6 hours with a pinch of salt, changing the water twice. Then peel the peel to dry and look at the weight. The sugar should be the same amount as the tangerine peels, and the amount of water is calculated according to the formula: per 1 kg of sugar – 375 ml of water.
After all the above preparations, place the peels in a saucepan and pour fresh water. Bring to a boil and boil for 5 minutes. After that, take out the peels, and cut them into strips. In a pot combine sugar and water, bring to a boil, and put peels in boiling syrup. Cook for about 1 hour, until the syrup boils completely. Spread the finished tangerine peels on a dish or baking tray and dry until desired.
Candied orange peels
- Orange – 300 gr;
- Water – 150 ml;
- Sugar – 180 gr;
- Salt – 3 tsp;
- Lemon juice – 1 tbsp.
Wash the orange peels, cut them into strips, put them in a saucepan, pour water, and add 1 tsp. salt. Put the pot on the fire, bring it to a boil, and cook for 7-10 minutes. Repeat this procedure 2 more times. Then put the crusts on a colander and leave them for half an hour.
Make the syrup: combine the sugar and water in a container, bring to a boil, and simmer until the sugar has dissolved. Dip the orange peels in the syrup and cook until the liquid evaporates 20-30 minutes, without covering with a lid. In the end, add the lemon juice and stir.
Line a tray with paper, put the peels on it, and dry at room temperature for 24 hours or 3-4 hours in an oven heated to 100°C. The finished dessert should not stick to your hands but should bend well.
