|
|
|
|
|
|
|
|
|
|
Food
For Thought© By Arlene Correll |
|
|
The other evening, Glynis and I stopped into one of our favorite restaurants in Louisville, KY. Lilly’s Place makes the most wonderful food, including the best home made chocolate ice cream I have ever tasted. This is so good, that I usually have just that for my dinner. I love it when it arrives in its beautiful crystal wine glass with fresh, stoned, Bing cherries in the bottom and sprinkled on the top. This evening, the cherries were not available, but they had mandarin oranges. Here I am, 70 years old and have never eaten a mandarin orange. Or at least I thought I had not. I said, “o.k., bring it on”. While |
| Glynis had a wonderful
trout dinner, I had that for dinner.
What a great compliment the mandarin orange was to the rich
chocolate ice cream! Our oldest son, Don,
at the time of this writing is the Vice President of Cushman Fruit
Company in Fl. Prior to that he was with another fruit company for over
20 years, eventually getting to the same position. During that time, we
have received and eaten plenty of wonderful oranges.
However, none were mandarin oranges. Upon finishing this
wonderful desert of mandarin oranges and chocolate ice cream, I decided
to do some research on oranges, especially, mandarins.
Lo and behold, I had eaten them.
Last year at Thanksgiving, our daughter-in-law, Pam had brought
us a small case of Clementine oranges. Our oldest daughter,
Donna, who lives in Florida, has a back yard loaded with different types
of citrus trees and it is one of life’s truest blessings to be able to
go out and pick fresh oranges and grapefruits, bring them in and squeeze
one’s morning juice. Oranges did not play
“big” in my childhood. At Christmas we got an orange and some nuts
in our stocking. Rarely did
an orange appear in our meal times any other time of the year. Our stock
fruit were apples and occasionally a banana.
I suppose today, we can claim to be “fruit challenged” or
“orange deprived”! |
| Oranges are the largest citrus crop in the world.
Brazil produces more oranges than any other
country, followed by the United States, China, Spain and Mexico. The
delicious, sweet, juicy oranges that we eat in the United States first
came from China. The two most common varieties of oranges are navel
oranges and Valencia oranges. Carl’s favorite
oranges are Navel oranges, which are the most popular “eating”
orange in the world. Navel
oranges are seedless, easy to peel, juicy, and taste wonderful.
Amber orange is a navel orange! |
| How
did navel oranges get their name? The bottom of a navel orange looks
like a bellybutton or a navel. Fruit specialists believe that the navel
is a smaller fruit attached to the main orange. You can see this smaller
fruit when you peel and separate a navel orange. As this smaller fruit
grows the navel on the orange becomes bigger. |
| The
first three navel orange trees were brought from Brazil and planted in
Riverside, California in 1873. This new orange variety, called navel,
started producing fruit in 1878. Its quality was so superior to any
other orange grown in California that it quickly became the most
popular. Today, one of the three original trees is still alive and
producing fruit.
|
|
| The best way to enjoy navel oranges is to cut them into sections and eat. Wedges of navel oranges are very popular with athletes because they can be easily eaten for a burst of energy. They are easy to peel and make a great snack. Navel oranges are also a delicious addition to fresh fruit and vegetable salads. It is amazing to realize that one orange counts as one of your serving of your 5 A Day. Also, one orange contains all the vitamin C your body needs for the day! |
|
Class
II, Tangerine: |
|
|
and
of fine quality and
flavor; 3-6 seeds of medium size, non-nuclear; season early but long,
extending into the summer. Tree is of medium size, almost thornless; a
shy bearer. In Spain it has been found that a single application of
gibberellic acid at color-break, considerably reduces peel blemishes and
permits late harvesting. 'Clementine' crossed with pollen of the
'Orlando' tangelo produced the hybrid selections, 'Robinson', 'Osceola',
and 'Lee', released in 1959. The last two are no longer grown as fruit
crops; only utilized in breeding programs. There
are probably 100 varieties of satsuma in Japan, about a dozen of which
have been released in the United States. One of the satsuma family’s
outstanding attributes is "zipper skin," loose-fitting shells
that zip right off with a couple of tugs. Even more significantly, they
are seedless, as signs that are conspicuous at satsuma displays in
farmers markets this time of year boast. But
the Clementine has virtues of its own. It is better suited to more of
the citrus-growing regions of the United States than the satsuma,
scientists say. While satsumas can shake off a night at 18 degrees with
no ill effects, and in fact need relatively cold weather to do their
best, Clementine can take more heat. Besides
Clementine taste better, the variety’s fans insist. They are more
acidic with old-fashioned tangerine taste. 'Cleopatra'
('Ponki', or
'Spice')–(now being shown as Citrus reshni Hort. ex
Tanaka)–introduced into Florida from Jamaica before 1888; oblate,
small; peel dark orange-red; pulp of good quality but seedy. Fruits too
small to be of commercial value; they remain on the tree until next crop
matures, adding to the attractiveness of the tree which is itself highly
ornamental; much used as a rootstock in Japan and Florida. 'Ponkan' ('Chinese Honey Orange')–round to oblate; large, 2 3/4-3 3/16 in (7-8 cm) wide; peel orange, smooth, furrowed at apex and base; medium thick; pulp salmon- orange,
melting, with 9-12 segments, very juicy, aromatic, sweet, of very fine
quality and with few seeds. Tree not as cold-hardy as 'Dancy', small,
upright; can be maintained as a "dwarf' and in China, where the
fruit is greatly prized, may be planted 900 to the acre (2,224/ha). R.C.
Pitman, Jr., of Apopka, Florida, organized the Florida Ponkan
Corporation in 1948, served as its President, and has continuously
promoted the culture of this delicious fruit. 'Sunburst'–This
cultivar was selected in 1967 from 15 seedlings; of hybrids of
'Robinson' and 'Osceola', the latter being another 'Clementine'
pollinated with 'Orlando' tangelo but still dominantly a tangerine.
'Sunburst' was propagated on several rootstocks in 1970 and released in
Florida in 1979. Oblate, medium-sized, 2 1/2-3 in (6.25-7.5 cm) wide;
peel is orange to scarlet in central Florida, orange around the Indian
River area; pulp in 11-15 segments with much colorful juice; seeds 10 to
20 according to degree of pollination; green inside. Matures in a
favorable season: (mid-November to mid-December). Tree vigorous,
thornless, early-bearing, self-infertile; needs cross-pollination for
good fruit set; amenable to sour orange, rough lemon, 'Carrizo' and
'Cleopatra' root-stocks though the latter results in slightly reduced
fruit size; medium cold-hardy; resistant to Alternaria and very
tolerant of snow scale. Satsuma
Mandarin Class
III, Satsuma
(sometimes marketed as "Emerald Tangerine")
|
| The Satsuma orange is believed to have originated in Japan about 350 years ago as a seedling of a cultivar, perhaps the variable 'Zairi'. It is highly cold-resistant; has survived 12º F (-11.11º C); is more resistant than the sweet orange to canker, gummosis, psorosis and melanose. It is budded onto Poncirus trifoliata in Florida, sweet orange in California. It has been found in Spain that spraying with gibberellic acid 4 to 5 weeks before commercial maturity prevents puffiness, |
|
|
delays ripening, and
permits harvesting 2 months later than normal, but this leads to reduced
yields the following year. For the gardener,
the Satsuma Mandarin is the highest quality, most cold tolerant citrus
for Texas. It is easy to peel, almost seedless, very sweet mandarin
orange and is attractive evergreen foliage; white flowers with wonderful
fragrance. It has hardiness to zone 9. It requires full sun exposure and
grows about 5 ft tall and 5 ft. wide. These trees flowers in spring,
fruits ripen in late fall. When
growing outside of south Texas, grow in a 20-gallon container & move
indoors when temperature is 25 F or colder. |
|
'Owari'–oblate to rounded or becoming pear-shaped with age; of
medium size, 1 1/2-2 3/4 in (4-6.1 cm) wide, 1 1/2-2 1/2 in (4-6.25 cm)
high; peel orange, slightly rough, becoming lumpy and fluted, thin,
tough; pulp orange, of rich, sub acid flavor; nearly seedless, sometimes
1-4 seeds. Early but short season. Peel often remains more or less green
after maturity and needs to be artificially colored in order to market
before loss of flavor. |
|
|
April
and are very fragrant, usually attracting hoards of honey bees. The
orange colored fruit of most mandarins is juicy and sweet, loose skinned
and easy to peel. The tree is small, almost
thornless, large-leaved, with faint or no wings on petioles; cultivated
commercially in northern Florida, Alabama and other Gulf States; very
little in California. They
are hardy to Zones 8B - 11. Mature
satsumas and 'Changsha' tangerines can tolerate temperatures as low as
15ºF (-9.4ºC) or lower if they have become cold-acclimated. A sudden
freeze to 25ºF (-3.9ºC) without any previous cold weather can be more
damaging than a freeze to 20ºF (-6.7ºC) that comes after a period of
low temperatures. Freeze damaged mandarins may lose some leaves, but
they usually recover. Small trees, less than 2 or 3 years old are not as
cold hardy as bearing trees. Satsumas are commonly grown along the Gulf
Coast in zone 8B, where they need some protection only during the very
coldest nights, maybe once every 5-10 years on average. I know someone
who has a 'Changsha' tangerine and an 'Owari' satsuma in their yard near
Tallahassee for 10 years now. They protected them from near 20ºF (-6.7ºC)
freezes with blankets and light bulbs when they were young.
However, once they get too big, there is a chance of losing them
with a big freeze in that area. 'Changsha'
has survived 4ºF (-15.6ºC) temperatures near Dallas, Texas.
Desired cultivars of mandarin oranges, like most citrus
cultivars, are bud grafted onto seedlings of the same or a closely
related species. Satsumas are usually grafted onto trifoliate orange (Poncirus
trifoliata) seedlings; most other mandarin cultivars are grafted
onto 'Cleopatra' mandarin seedlings. 'Wase'–Discovered at several sites in Japan from before 1895; believed to be a bud sport of 'Owari'; was propagated and extensively planted in Japan before 1910; was growing in Alabama in 1917; one tree was sent to California in 1929; oblate to rounded or somewhat conical;
large, 2 1/3 in (5.81 cm) wide, 1 3/4 in (4.5 cm) high; peel orange,
thin, smooth; pulp salmon-orange, melting, sweet, with 10 segments more
or less. Very early in season. Tree is dwarf, slow-growing,
heavy-bearing, but susceptible to pests and diseases; has been planted
to a limited extent in California and southern Alabama. 'Kara'
('Owari' X 'King' tangor)–a hybrid developed at the
California Citrus Experiment Station and distributed in 1935; sub-oblate
or nearly round; of medium size, 2 1/8-3 in (5.4-7.5 cm) wide, 2 1/8-2
3/4 in (5.4-7 cm) high; peel deep-orange to orange-yellow, lumpy and
wrinkled at apex, puffy with age, thin to medium, fairly tough; pulp
deep yellow-orange, with 10-13 segments, tender, very juicy, aromatic,
of rich flavor, acid until fully ripe, then sweet; usually 12-20 large
seeds, at times nearly seedless. Late in season. Tree is vigorous,
thornless, with large leaves, the petiole narrowly winged. Grown in
coastal California. Tangerines
generally do not have good keeping quality. Commercially washed and
waxed 'Dancy' tangerines show a high rate of decay if kept for 2 weeks,
will totally decay if held 4 weeks, at 70º F (21º C). To prolong
storage life, pads impregnated with the fungistat, diphenyl, have been
placed in shipping cartons. The chemical is partly absorbed by the fruit
and Federal regulations allow a residue of only 110 ppm. Storage trials
have shown that washed and waxed 'Dancy' and 'Sunburst', with 2 pads per
carton, absorbed more than 110 ppm in 2 weeks at 70º F (21º C). Though
'Dancy' absorbed more of the fungistat than 'Sunburst', it showed more
decay. Storage of unwashed 'Dancy' fruits for 2 weeks at 39.2º F (3º
C) with 1 pad per carton showed diphenyl absorption below the legal
limit. Unwashed 'Sunburst' fruits with 2 pads can be stored 4 weeks
without absorbing excessive diphenyl. Early-harvested tangerines are
less susceptible to decay but apt to absorb an excess of diphenyl. In
the Coorg region of India, mandarins of the main crop, harvested in
January/February, lose moisture and become shriveled and unmarketable in
10 days at room temperature, 69º F (20.26º C). Wax-coating extends
shelf-life to 14 days. Fruits stored in perforated polyethylene bags
remain marketable for 21 days at room temperature, and, whether waxed or
unwaxed, held at 41º F (5º C), retain quality for 31 days. Mandarin
oranges of all kinds are primarily eaten out-of-hand, or the sections
are utilized in fruit salads, gelatins, puddings, or on cakes. Very
small types are canned in syrup. The
essential oil expressed from the peel is employed commercially in
flavoring hard candy, gelatins, ice cream, chewing gum, and bakery
goods. Mandarin essential oil paste is a standard flavoring for
carbonated beverages. The essential oil, with terpenes and
sesquiterpenes removed, is utilized in liqueurs. Petitgrain mandarin
oil, distilled from the leaves, twigs and unripe fruits, has the same
food applications. Tangerine oil is not suitable for flavoring purposes. In 1965, the 'Dancy' tangerine was found to contain more of the decongestant synephrine than any other citrus fruit-97-152 mg/liter, plus 80 mg/100 g ascorbic acid. Mandarin peel oil contains decylaldehyde, y-phellandrene, p-cymene, linalool, terpineol, nerol, linalyl, terpenyl acetate, aldehydes, citral, citronellal, and d-limonene. Petitgrain mandarin oil contains a-pinene, dipentene, limonene, p-cymene, methyl anthranilate, geraniol, and methyl methylanthranilate. Mandarin essential oil and Petitgrain oil and tangerine oil, and their various tinctures and essences, are valued in perfume-manufacturing, particularly in the formulation of floral compounds and colognes. They are produced mostly in Italy, Sicily and Algiers. The
first time I ever saw a blood orange was in a wine commercial. I did not
know what they were and after about 6 months, I finally wrote the winery
and asked what kind of orange they were using in the commercial.
Their response was “Blood Orange.” |
| The blood orange, with its sweet, deep red colored flesh, was most likely the result of a mutation that occurred in 17th century Sicily. In most varieties of blood orange even the pulp and skin is slightly sweet, and not bitter. Vibrant and dramatic, the interior of a blood orange resembles a red rose and tastes like an orange kissed by a raspberry. The orange is sweet, with less acid than juice oranges. Blood oranges make a splashy appearance from January to May. Their deep-red flesh is enticing when added to salads and desserts, and the unusual flavor, with hints of fresh berries, enhances many dishes. Blood oranges are excellent fresh, in garnishes and salads, and their juice makes superb sauces, sorbets, and desserts. |
|
|
The
blood orange is an old variety of orange that only recently made an
appearance in the US. The unusual color and flavor of this unique orange
make it a popular gift, as well as a gourmet addition to your own table.
Blood oranges were brought to America in the 1930's by Italian and
Spanish immigrants. Resembles a Valencia orange, sometimes has a red
blush on the skin. Fruit is small to medium-size; the skin may be smooth
or pitted. Although
Italian in origin, grown in California in the U.S. The season is
December through July. The exact reasons for the red interior color are
not known. It is believed, though, that light, temperature and variety
are important factors. You
should gauge freshness as you would for any orange, by choosing the
heaviest for its size. Red coloring on the skin does not guarantee red
color inside. You
can keep up to 2 weeks in
refrigerator and you should handle bloods like any other orange. They
are ideal for adding to any fruit mixture or salad. Use plain or add to
mixed drinks, or as a base for sauces. Blood
oranges are also very good for your health, as the pigments that give
the fruit their red color counteract damaging free radicals which
contribute to many ailments, including cancer and the early signs of
aging. Blood oranges contain antocyanins - pigments used in the
pharmaceutical industry because of their ability to prevent capillary
fragility, scavenge free radicals and inhibit lipid peroxidation (which
is a major factor in the development of liver disease, diabetes,
epilepsy, heart disease and other conditions). Blood oranges of course
are high in vitamin C, and they're also a good source of potassium. Blood
oranges are sometimes called pigmented orange, good-quality blood
oranges should be firm and heavy for their size. Select thin-skinned
oranges with smooth, finely-textured skin. The flavor of this orange has
raspberry and strawberry overtones, and is less acidic than other
oranges. For
the gardener: Blood oranges
are supposed to have a dark rose pulp, but this can be modified by
climate. In Southern California, the typical pulp color occurs when
blood oranges are raised in desert areas, e.g., in the Coachella Valley,
but homeowners who grow blood oranges in coastal Orange and Los Angeles
County are disappointed to discover that the pulp is orange, not red.
|
|
Recipes: Mandarin
Orange Salad with Kiwi |
|
|
Rinse
the salad greens thoroughly and dry. Arrange greens on 4 individual
plates. Scatter the kiwi, mandarin oranges, and red onions attractively
on top. Serve with Orange Balsamic Dressing. |
|
Orange & Date Nut
Cake Ingredients
Preparing Preheat oven to 300° Mix
milk and vinegar in bowl. Let stand until soured. In a large bowl cream
shortening and 1 cup of sugar until light and fluffy. Beat in eggs and
vanilla. Add mixture of flour and baking soda alternately with soured
milk, mixing well after each addition. Stir in nuts, dates and orange
rind. Spoon into greased and floured tube pan. Bake for 1 hour. Cook
orange juice and 3/4 cup sugar in saucepan for 5 minutes. Pour over hot
cake in pan. Let stand overnight. Remove cake to serving plate.
|
|
Orange Banana Muffins Ingredients
Preparing Preheat
oven to 400°. Grease six 3-inch muffin pan cups. In a large bowl
combine the dry ingredients. In a small bowl combine all the remaining
liquid ingredients, mixing well. Add the liquid mixture to the dry all
at once and stir just until moistened. Spoon the mixture into the
prepared cups filling them 2/3 full. Bake approximately 25 minutes or
until they are golden brown and a toothpick inserted in the center of a
muffin comes out clean. Orange Squares Yield: Makes
approximately 24 squares Main Ingredients
Glaze Ingredients
Preparing Preheat
the oven to 350°F. In
a small bowl, sift together the flour, baking powder, salt, and nutmeg;
set aside. In
a large bowl, cream the butter and sugar until light and fluffy. Beat in
the egg and vanilla. Alternately add the flour mixture and orange juice
and zest in three parts, beating well after each addition. Stir in the
coconut and carrots and mix well. Pour
into a greased 8-by-11-inch baking pan and bake for 35 minutes. Meanwhile,
prepare the glaze. Using a wire whisk, combine the glaze ingredients in
a bowl. Spread on the orange squares after cooling and cut into squares.
Mandarin
orange pie recipe 1 graham cracker
crust (prepared) 1 9-oz carton Cool
Whip 1 can condensed milk
1 can mandarin
oranges 9drained) Juice of 3 lemons Heat crust for 5 minutes at 325 degrees. In a large bowl, mash about 2/3 of oranges (reserve the rest to garnish top of pie). To the mashed oranges, add Cool Whip, milk, and lemon juice. Beat until mixed well (do not over beat). Pour into pie shell and garnish. Chill and serve.
|
|
Shaved
Fennel with Blood Oranges, |
|
|
fennel and pomegranate and the
creamy contrast of sharp cheese. 2 large fennel bulbs,
trimmed Use a mandolin or sharp knife to slice the fennel as thin as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments and pomegranate seeds, season to taste with salt and pepper; and toss gently to mix. Arrange the fennel salad on 4 individual plates. Shave the pecorino in long shards over the top of each plate and serve. |
|
BLOOD
ORANGE DRESSING (dairy or pareve) Blood Orange Mimosas 2 1/4 cups blood
orange juice For a fancy presentation, place 1/4 cup each of Grand Marnier and
sugar in individual ramekins. Dip the rim of each glass in the Grand
Marnier and then in the sugar, forming a ring of sugar around the rim. Mesclun Salad with Blood Orange Vinaigrette For vinaigrette:
Combine in a jar with lid and shake. Wash Mesclun in a salad spinner.
Spin dry. Toss Mesclun with half of vinaigrette. Place tossed salad on
individual plates. Peel outer skin off carrots. Grate or use peeler on
carrots directly over each salad. If you enjoy those
wonderful strawberries dipped in chocolate, then you may enjoy oranges
the same way. I personally love them with dark chocolate.
|
|
|
|
|
*
Sardo Cheese is a grating
cheese, similar to Italian Romano. The flavor of the cheese is mellow,
rich and slightly salty. It is produced in a small loaf, weighting, and
approximately 3 kilos. This gives it a high appeal because the loaf can
be sold as a unit. **Mesclun Salad Mix is
a comparatively recent import from Provencal France is Mesclun, the term
for mixes of tender young lettuces and other greens. Purists and those
from Provence might argue with our use of the word "Mesclun"
since most Mesclun mixes are not grown in those warm southern fields of
France and also because most often go beyond the traditional greens. The
Provencal tradition calls for chervil, arugula, lettuce and endive in
precise proportions. Mesclun include such
things as sharp arugula, tangy mustards, spicy cresses and zesty
chicory. “Tread the Earth
Lightly” and in the meantime… may your day be filled with…. Peace, Light and
Love, Arlene Correll |
| ©Copyright 1996 - 2004 www.learn-america.com All rights reserved. |
