Why is the skin loose and puffy on some of my tangerines?

Fruit Fairy Fa-La-La-La-La

pineapple-xmas

Lots of magic going on out there this time of year. It’s a veritable traffic jam of elves, animated snowmen, flying reindeer, and fairies. The Fruit Fairy has been promoting her “Fruit not Candy” campaign using some rather mischievous methods. If you haven’t seen the news coverage of the Fruit Fairy’s pranks, we’ve made a little collection for you:

Pink Page Reviews: Pineapple Princess

Satsuma Mandarin

Clementine

The Clementine is surely a darling. Developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. A zipper peel with few seeds and tangy taste.

clementine_lgThe Clementine is surely a darling, developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. Clementines have fews seeds and a tangy taste.

Chinese Honey Mandarin

Arugula Salad With Tangerines

arugula-transRecipe Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 bunch arugula, washed and chopped
2 murcott mandarins peeled & sectioned
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar of choice
2 teaspoons honey
1/3 cup chopped almonds or walnuts
2 oz feta cheese (optional)
1/4 red onion, thinly sliced (optional)

PREPARATION

Chinese New Year from the Sidelines

By Heidi Lewis

Play-by-play announcer, Joe, and his trusty color commentator, Bo, stand on the sidelines of Time.

Joe: “Well, Bo, here we are again—another spin of the zodiac. This is exciting! Children clutching bright red envelopes, piles of mandarins brightening up the place, and concussions of firecrackers sound like applause greeting the Year of the Serpent!”

What's in Season January 2013

Mandarinquat

The mandarinquat is a hybrid of the mandarin and the kumquat. Like kumquats, they can be eaten whole, peel and all, although they’re larger with crunchier skin, and tend to have many small seeds. Raw, they can be eaten as a snack, sliced and used in salads, or paired with cheese. Cooked, they are delicious in sauces, purees, and preserves. They will keep refrigerated for up to two weeks.

Satsuma

satsumasSatsumas - the  little darlings of the citrus season are here. When you squeeze their pudgy little baby cheeks and exclaim "Oy!' This little guy is an old soul!" No, no, no - Satsumas often have a soft and puffy peel when fully ripe, so don't miss out on their juicy sweetness.

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