Mandarin Oranges Season: Recipes

I am so happy that the 'mandarin oranges' season came back. In Trinidad we call this fruit 'portugals' that was very new for me when I reached here.  This wonderful fruit is originally from China, where grow wild and North-eastern India. The mandarin oranges came to America in the mid-1800's.

The mandarin oranges are often smaller and flatter than oranges, and has a bright , loose orange skin with is easy to peel.  There are seeded, seedless and some thing in between also. And he inner segments are easily separated and usually are very sweet, with some exceptions.

In Venezuela, we call them 'mandarina' and in the Filipines it is called 'naranjita' -little oranges.

This fruit contain phosphorus, potassium and magnesium in small amounts. It also contain vitamin C (ascorbic acid), A (anti-oxidant), B and E. Making this fruit not only delicious but nutritious (and low calories)

Mandarin orange skin ca be candied. The small segment are also great for deserts and salads. This fruit contain soluble and insoluble fiber which prevents cholesterol absorption and act as laxative.

I think , I have given you enough reason to go to the market and buy some mandarins, in this part of the wold you have the chance to get them fresh, but you can also find them canned. What ever is your options, add this fruit to your menu.

I got some good recipes from the Express Woman, 3er March 2012, one of the local newspaper. I hope you enjoy them. By Shirley Hall.

MANDARIN CAKE

Ingredients:

2 cups mandarin oranges pieces, seeded and chopped small, or one can drained.
1/2 cup sugar.
1 cup bakers flour.
1 egg beaten.
1 tsp. baking soda.
2 tbs. vegetable oil (preferably canola)
1 tsp vanilla.

Topping:
2 tbs. firmly packed brown sugar.
2 tsp. milk.

Method:
Preheat oven to 350 degree F. Combine sugar, flour, mandarin pieces, baking soda, salt, oil and vanilla. Beat until smooth. Pour into a greased 9-inch square pan. Bake for 30 - 35 minutes. To make the topping, combine sugar and milk in a saucepan, constantly stirring. Remove from heat when it begins to boil. Drizzle over hot cake.

MANDARIN RICE PUDDING

Picture fore reference, click to get the recipe for this Mandarin Rice Pudding

Ingredients:
2 cups mandarin oranges sections, seeded and chopped.

1 cup evaporated milk (not sweetened condensed).

1/2 cup orange juice.

1/2 cup light brown sugar packaged.

3 tbs. melted butter.

1 tsp. vanilla extract (not essence).

3 eggs beaten.

3 cups cooked white or brown rice.

1/2 cup raisins (preferably golden)

Method:
In a large bowl, combine evaporated milk, orange juice, brown sugar, butter, vanilla and eggs. Stir rice and raisins. Pour into greased 12-inch glass sbaking dish. Cover with foil and bake at 350 degree F for an hour. Carefully remove foil and stir in the mandarin orange pieces and bake undercover for another twenty minutes. Let sit and cool for half an hour before serving.


The following recipe is a sauce that is great  on fish, chicken or pork dishes, whether baked, fried or grilled.

PONZE SAUCE

Method:
Combine a quarter-cup of fresh mandarin orange juice, half-cup soy sauce (better low sodium), two (2)  tbs fresh lemon juice, one (1) tbs water, one tbs sweet rice wine (optional) an a pinch of hot pepper, or carefully squeeze the pepper juice so there are no tiny pungent pieces. Use as a marinade or add after cooking.