Tangerines are undoubtedly one of the most frequently purchased fruits in winter. They are light, juicy and convenient to eat. Rich in vitamin C, fiber and natural essential oils makes them perfect as a quick snack or addition to desserts. The problem only arises when when instead of a sweet aroma we feel unpleasant sourness. This is where the proven, oriental method comes into play and is gaining popularity all over the world.
The Japanese have been around for a long time deal with sour fruit using temperature, not flavor additives. The secret of this method lies in a short procedure that affects the natural compounds in the pulp.
How to do it step by step:
- Prepare a bowl with water at a temperature of about 40°C,
- Soak the tangerines in warm water for 10 minutes,
- After this time, place the fruit in cold water for a while.
The treatment acts as a small “thermal shock”. Heating the fruit softens the perceived acidity, and cooling it quickly brings out the natural sugars. The result is tangerines that taste fuller and are noticeably sweeter, even though we haven’t added a single gram of sugar to them.
Why does it work? Heat affects citric acid, which is responsible for the tart flavorand cooling helps preserve the fruit’s structure and retain its aroma. The effect is noticeable especially when when the fruit is only slightly sour.
Although the Japanese method can save a failed purchase, it is worth knowing what to look for when shopping on the store shelf. You can assess the quality of the fruit visually and by touch, even before removing the skin.
Fruits with better taste most often:
- are heavier than the others – this indicates a high juice content,
- they have thin, elastic skin without wrinkles,
- are uniform in color, without green discoloration,
- they smell intensely – the aroma usually predicts sweeter flesh.
It’s not always possible to predict the taste at first glance, but such tips significantly reduce the risk of disappointment when you sit down to eat.
Sour tangerines don’t have to end up in the trash or wait to be used in cakes. A few minutes in warm water, a moment in cold water and their taste changes naturally. This is a simple procedure that is worth remembering at the beginning and throughout the season.
Sources: Terazgotuje.pl
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