November and December are the months when orange explodes on store shelves. Tangerines They have taken over shopping carts for a reason. Their appearance marks the beginning of the season for natural immune support. Why now? Because then they are the freshest, straight from the plantation, full of juice and aroma.
Each bite is an injection of vitamins that the body accepts with gratitude, especially when it is gray and cold outside. These citrus fruits have something magical about them – just peel one piece and the entire kitchen will be filled with a scent that is immediately associated with holidays, family meetings and carefreeness.
Where does this citrus love that grips us in the colder months come from? The history of tangerines dates back to ancient China, where these fruits grew over three thousand years ago. Chinese emperors considered them a symbol of wealth and happiness. They came to Europe only in the 19th century and immediately won the hearts of gourmets. Their name probably comes from the island of Mauritius in the Indian Ocean, which was once called Mandara. They taste best in autumn and winter, because this is their natural harvest season in the Mediterranean and subtropical countries.
Did you know that what you buy as a tangerine does not necessarily have to be a tangerine? The citrus family hides many secrets. Real tangerines are small, flattened fruits with loose skin and an intense, sweet and sour taste. But in stores you more often see clementines – a hybrid of mandarin and bitter orange. They are sweeter, have fewer seeds, sometimes none at all, and are extremely popular. Satsuma is another variety that comes from Japan and is exceptionally juicy. It is easiest to recognize it by its very loose skin, which practically falls off the fruit itself. They have one thing in common – they all reach their peak of taste in winter. During this period, the most natural sugars and vitamins accumulate in fruits.
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What will happen if you include the above citrus fruits in your daily diet? Your immunity will get a real boost. Why is it worth eating tangerines regularly? Because one medium-sized fruit covers almost the entire daily requirement for vitamin C – a substance that supports the production of white blood cells and protects against colds. That’s not all. The flavonoids they contain have anti-inflammatory properties, and the fiber supports digestion and regulates blood sugar levels.
How many tangerines can you eat a day without any major worries? Two to three pieces is the optimal portion for an adult. More than that can overload your stomach with citric acid. Tangerines are recommended for people exposed to stress, athletes who need quick regeneration and those who struggle with digestive problems. And who should be careful with them? These are primarily people with reflux or hyperacidity – citrus fruits may worsen the symptoms of these diseases. In addition, diabetics must remember about the content of simple sugars, although natural fiber slows down their absorption.
Do you think tangerines are just a quick snack? It’s time to change your perspective. These citrus fruits have enormous culinary potential that goes far beyond eating them straight from your hand. Tangerines in the kitchen are an ingredient that can turn an ordinary dish into something special. Start with simple uses – add the peels to tea or hot water with honey. The essential oils will release under the influence of temperature and create a warming drink for winter evenings.
Salads with tangerines are a classic that works every time. Combine the fruit pieces with arugula, feta, roasted walnuts and pour the honey-mustard sauce over them. You can also prepare salsa – cut tangerines into small cubes, mix with red onion, coriander, lime juice and a pinch of chili. It goes well with grilled fish or chicken.
In desserts, tangerines shine the brightest. The tart with tangerine cream is a real hit – fresh juice and zest added to the cream give an intense aroma. Mandarin sorbet is a way to bring summer to the winter fridge. Mix the fruit juice with sugar and water, freeze it, and then puree it with a blender. Also try caramelized tangerines – sprinkle the pieces with brown sugar and brown them with a blowtorch or fry them in a pan. Serve them with vanilla ice cream and you will enjoy a dessert straight from a gourmet restaurant.
Sources: guster.pl, vitamarket.pl, dziennikzdrowie.pl
