Mandarin Oranges

Is it a Mandarin Orange or a Tangerine?

"Mandarin oranges" is a name that applies to an entire group of citrus, better known as the Tangerine Family. This group, botanically classified as Citrus reticulata, includes all varieties of tangerines such as Satsuma, Fairchild, Clementine, Dancy, Honey and Pixie and more.

Either seedless or with seed, the mandarins are easy to eat and vary in sweetness. The skin peels easily and many varieties are without seed. They segment easily for kids to enjoy small bites of delicious and naturally nutritional foods.

The season runs from November through May – the colder the nights (to just above freezing) the sweeter the fruit! Peak season is late November through January.

Select fruit with high full color, although some green blemishes are ok, smaller in size, with slightly loose skin. In the early season the fruit with the stem and leaf indicates fruit that was allowed to ripen naturally on the tree, rather than force ripened.

Store the Mandarin Orange in the refrigerator when returning from the market. They can store in the refrigerator for up to 2 weeks.

Enjoy 9 servings of fresh fruits and vegetables a day!

Apple / Orange Stuffing

Prep Time: 15 minutes

Ingredients:

• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 6 cups soft bread crumbs
• 2 cups diced, peeled Golden Delicious apples
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts
• 1 (8-ounce) can mandarin orange slices, drained, each slice cut in half
• 1/2 cup fresh orange juice
• 4 Tablespoons (1/4 cup) butter, melted

Preparation:
In a small bowl, whisk together poultry seasoning, allspice, and salt. Place bread crumbs, apples, raisins, walnuts, and spices in a large bowl. Toss gently to combine. Add mandarin oranges, orange juice, and melted butter. Toss again to combine. Do not pre-stuff poultry. Stuff just before you put the bird in the oven. Use as a stuffing for all types of poultry, including chicken, cornish hens, duckling, and goose. You may also bake this stuffing as a separate side dish. Yield: about 10 cups stuffing