Dec 07, 2012 08:47AM
● By Style
WHAT’S IN SEASON NOW: Mandarins!
Satsuma mandarins or “little, tiny oranges,” grow abundantly in Placer County. Most mandarins are sweeter than their citrus cousins (yet there are some tart varieties), are generally seedless, and have bright orange, easy-to-peel skin with inner segments that are easily separated. But it’s not just their delicious taste that has everyone talking: Research suggests eating Placer County mandarins can alleviate congestion symptoms from a cold, flu or allergies.
DID YOU KNOW?
Placer County mandarins have been dubbed the “magic” fruit. A study by the U.S. Department of Agriculture found Placer County mandarins contain six times more synephrine – a natural decongestant – than any other citrus fruit; what’s more, the study found mandarins from other areas don’t have as much synephrine.
AVAILABILITY AND KEEP:
Store mandarins in a cool place for up to one week. Refrigerate if not eaten within a week or two; the flavor may change slightly, but the fruit will stay fresh for another week. Local mandarins are available at a selection of Placer County Foothill Farmers’ Markets including year-round markets in Auburn on Saturdays and at the Fountains at Roseville on Tuesdays. Mandarins can also be found at more than 30 Placer County farms along the mandarin trail in Auburn, Newcastle, Penryn, Loomis and Lincoln. The fruit makes a great Christmas gift and many mandarin farmers offer shipping. For a full list of local growers, directions and more details, visit mountainmandarins.com.
Recipe to make Prawn, Mandarin and Celery Stir Fry, on next page.
PRAWN, MANDARIN AND CELERY STIR FRY
Recipe courtesy of The Art of Real Food by Joanne Neft and Laura Kenny
- 1 lb. prawns, peeled and deveined
- 2 tbsp. mandarin juice
- 2 tbsp. grapeseed oil
- 2 cloves garlic, minced
- 1/2 onion, julienned
- 4 stalks celery, sliced
- Salt and pepper to taste
- 1/2 cup celery leaves
- 1 tsp. Mandarin zest
- 1/4 cup Snow’s Citrus Court Mandarin Stir Fry Sauce
- 3 mandarins, segmented
- 1/4 cup pistachios
- 2 cups brown rice, cooked
- 3 tbsp. scallions, sliced
In a medium bowl, combine prawns and Mandarin juice. Cover and refrigerate up to 1 hour. In a large sauté pan, heat 1 tablespoon oil; add garlic and onions and cook until fragrant. Add celery and continue to cook until just tender. Season lightly with salt and pepper; remove from pan. Set aside. Heat remaining oil and add prawns and juice. Season lightly with salt and pepper and cook until almost opaque. Add onion and celery mixture, celery leaves, Mandarin zest, and stir fry sauce. Toss to coat with Mandarins and pistachios. Season to taste with salt and pepper. Serve over steamed brown rice and garnish with scallions. Serves 4.