Winter fragrant jewelry, the usual mandarin or Citrus sweet, It usually gathers until early spring. Developed in China for thousands of years, it probably takes its name from Mandarin, and especially admired by him – except that this ancient Chinese province was a bright reference to the attire of these high officials.
Low-calorie mandarin is rich in vitamin C, folic acid, carotene and soft fiber.
Coming to Europe at the beginning of the 19th centuryE It replaces Clementin, which grows rapidly throughout the Mediterranean before it acquires sweet and fragrant seeds. Often confused with the latter, mandarin has an unmistakable aroma, and essential oils are highly desirable in spices.
This fruit is slightly stretched, slightly orange-skinned on a medium-sized tree, with no habit of spreading and no thorns. His closest relatives are the largest king of Mandarin (Citrus nobilisAlso called Indochina Mandarin, Citrus reticulata, Small hybrids (tangerine, tangerine, etc.) and satsuma mandarin (Citrus unshiuOriginally from Japan and very early (usually one of the first lemons on the shelves). Low-calorie mandarin is rich in vitamin C, folic acid, carotene and soft fiber.
Pulp
The small size of a fist is a fruit that easily peels off the tangerine and eats it. The fresh, juicy and solid components decorate and refresh cakes, pastries, salads and make delicious juices (combined with other lemon fruits). Served with syrup, candy or whole fried, or glazed lemon-ice, it offers itself for all kinds of gourmet desserts.
Skin
Mandarin skin should be perfectly protected: it smells the best. Improves fresh and chopped, fruit salads, cakes, poultry, fish, drinks. Dry, it can be crushed over time to taste the marinade and broth over time, as long as the house is not burnt to taste divine.