Mandarin is a favorite winter delicacy with which winter itself is associated. Now on the shelves of stores there is a huge selection of these fruits and, in order not to be mistaken when choosing, you need to know some facts:
1. First of all, pay attention to the peel of the tangerines: the color should be the same and rich, the fruit should be elastic, and when pressed, sprinkle with juice.
2. Mandarins from Morocco are very sweet, with a thin skin, easy to peel and seedless.
3. Turkish fruits with sourness, thin but poorly peeled peel, small, have a yellow-green color and a porous peel, they have a lot of seeds.
4. Spanish tangerines are very sweet and juicy, there are almost no seeds in them, thick but easily peeled peel.
5. Mineola is a hybrid of grapefruit and tangerine. In shape, such tangerines are slightly similar to a pear, have a bright orange color with redness, they are sweet and juicy.
6. Clementine is a hybrid of mandarin and orange peel. They are very juicy, sweet, small in size and bright orange in color, and have a long shelf life.
7. To keep the tangerines well and not spoil, keep them in the refrigerator, but without a plastic bag – they must “breathe”.
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Recall that earlier we told how to make jam from tangerine skins, and also figured out why tangerines are usually sold in red nets.