In the last month, if you've been shopping for oranges and tangerines, you may have noticed the Honey Tangerine or Murcott. This was one of my mother's favorite because of it's rich flavor and juiciness. The skin tends to be tight, so I use a paring knife to help start the peeling process. My mother liked to air dry the fragrant peels and use them in cooking. You'll see that the peels have very little white pith. The only downside to the Honey Tangerine is that they have lots of seeds and a fairly heavy membrane, but their sweetness and juiciness are incomparable.
The Honey Tangerine season is starting to wind down, but you can still find them in the marketplace. I look for ones with tight, smooth and shiny skins because they tend to be the juiciest. I also dry some of the skins like my mother used to do. Makes me think of her.
So, if you haven't discovered this delicious tangerine variety start looking for them now. You'll be glad you did!
Glad to read your rich descriptions and hear about your mother's legacy. Keep up the good work.
ReplyDeleteHelen, the website looks great! I'm a huge citrus fruit fan. We just came home from a vacation in Florida, so it's nice to read about tangerines! They had huge piles of tangerines at all the Citrus Centers along I-75, but unfortunately you're not permitted to bring fresh produce across the border. Anyway, chen-pi chicken is a great dish, and I'm also learning to use orange zest ... All the best,
ReplyDeleteTammie (Toronto)