Tangerine And Tangelo Basics Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SELECTING,STORING,PREPARING
Citrus reticulata,
Directions:
SEASON: Tangerines are in season from November through May, Tangelos
from December through April.
LOOK FOR: Tangerines that are deep yellow to deep orange in color and
heavy for their size, often with loose skin that can be pulled away
easily. Tangelos should have a bright orange color and be firm and
heavy for their size; they peel and section easily, have few seeds,
and are juicy.
TO STORE: Keep at room temperature a few days or refrigerate and use
within 2 weeks.
TO PREPARE: Staring from the stem end, with your fingers, pull off the
skin, Break the fruit into its natural sections; if you like, cut the
center of each section to remove the seeds.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp
from December through April.
LOOK FOR: Tangerines that are deep yellow to deep orange in color and
heavy for their size, often with loose skin that can be pulled away
easily. Tangelos should have a bright orange color and be firm and
heavy for their size; they peel and section easily, have few seeds,
and are juicy.
TO STORE: Keep at room temperature a few days or refrigerate and use
within 2 weeks.
TO PREPARE: Staring from the stem end, with your fingers, pull off the
skin, Break the fruit into its natural sections; if you like, cut the
center of each section to remove the seeds.
Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos
by Dorothy Flatman 1995
Source from luhu.jp