Archive for 2011

Satsumas

November 10, 2011 | Susan

Colorful mandarins start in November and carry through spring as the many different varieties come to maturity. Some of these include Satsumas, Clementines, Gold Nuggets, Pixies, Page, Lee, Kara and many more. The name tangerine has no botanical basis but was most likely developed as a marketing term for brightly colored mandarins.

Satsumas, also called mikans, are a Japanese variety brought to the US in 1878. Tangerines were first shipped in 1841 from the port of Tangiers off the coast of Morocco. Clementines have a thin tight peel and you will often find seeds inside. The biggest difference between all mandarins is that Satsumas have a loose peel that slips off effortlessly like a glove, with no mess and no seeds to deal with. Satsumas are a perfect snack size that you can eat anywhere without the difficult peeling and complication that comes with eating a valencia or navel orange. They have the perfect mix of sweetness, tartness and low acidity, with very little pulp, no seeds and taste like they are melting in your mouth.

Most citrus fruits originated in China and then made their way west which is where the word mandarin comes from. In the United States Satsumas are grown in places where you wouldn’t normally expect citrus to grow. They need hot summers and a certain amount of chill hours in the winter and can tolerate low temperatures down into the 20’s. Satsumas are grown in California in the thermal belt which runs from the San Joaquin Valley up to north of Sacramento. They also grow in some southern states like Texas, Lousiana and Alabama where there are mild winters.

Look for mandarins with an aromatic smell, firm tight peel, no dented spots and a heavier fruit means they are juicier. They can be stored at room temperature or in the refrigerator, but not for too long because prolonged storage can dry them out.

A 2008 U.S. Department of Agriculture study said Satsumas have six to seven times as much synephrine, a natural decongestant, as other citrus. Four or five Satsumas have enough synephrine to equal the effect of a Sudafed tablet, the study said. Satsumas are also naturally low in calories and a single fruit contains 34 percent of the USDA daily recommendation for vitamin C.

Mandarins are delicious, easy to eat and will help keep you healthy this winter season. Once you start snacking you won’t be able to stop.

California Kiwi’s are here!

November 8, 2011 | Susan

California Kiwifruit season from October to May is just getting started, while New Zealand located in the Southern Hemisphere with opposite seasons is winding down their Kiwifruit season with the start of their summer. Kiwifruit originally came from China to New Zealand and were called Gooseberries. In 1967 the Hayward Kiwi variety which is larger and sweeter, began to be grown commercially in California. Now California produces 98% of all Kiwifruit grown in the US with growers in the Central Valley up through the San Joaquin Valley and ending north of Sacramento.

Like the Kiwi Berries, Kiwifruit are grown in orchards on trellis’s and need a lot of water, sunshine and a certain amount of chill hours for a fruitful harvest. The kiwi is a small oval fruit covered in brown fuzz with a surprise burst of flavor inside. The green flesh is dotted with black seeds with flavors of melon, strawberry and banana but uniquely sweet all at the same time. Kiwifruit should be allowed to ripen like an avocado on your counter and will yield to gentle pressure when ripe. Unripe kiwi’s will have an acidic taste and are not palatable. Once they are ripe you can store them in the refrigerator for up to 7-10 days.

Kiwifruit are low in calories and are full of Vitamin C to boost your immune system, fiber for a healthy heart, potassium for releasing energy during exercise, antioxidants to reduce the risk of cancer and heart disease and Vitamin E to help lower cholesterol and boost immunity.

Kiwifruit won’t be as sweet at the very beginning of the season as the fruit picked later in the season. The quality of the California Kiwifruit is predicted to be outstanding this year so start looking for them now. Put slices of kiwi’s on top of pancakes or oatmeal, mix them in a spinach salad , use as a marinade for meat or the easiest way of all to eat your kiwi is to cut it in half and scoop out the insides with a spoon. Try a new way to eat a kiwi.
Click here for recipes.

Kiwifruit Recipes

| Susan

Brie with Kiwi- Delicious appetizer for your holiday party

California Kiwi Commission

½ cup dried cranberries
2 tablespoons currants
3 tablespoons dark brown sugar
1/8 teaspoon cloves, ground
½ teaspoon minced fresh ginger
¼ teaspoon allspice, ground
¼ teaspoon dry mustard
¼ cup plus 2 tablespoons water
1 kiwifruit, peeled and chopped
2 tablespoons pecan pieces
1 small wheel of brie cheese

Place the cranberries, currants,brown sugar, cloves, ginger root, allspice, mustard and water in a medium saucepan. Cook gently over medium heat until the mixture comes to a boil. Reduce heat to low and simmer the mixture until the cranberries swell and the liquid thickens into a jam like consistency, about 8-10 minutes. Remove from heat and allow to cool completely. When cool, stir in the chopped kiwi and pecan pieces.

Preheat oven to 350°F. Place the whole brie on a parchment-lined cookie sheet. Spread with the cooled kiwi-cranberry marmalade over the top of the brie to coat the edges evenly. Bake in the preheated oven for 25-30 minutes, or until the brie round swells. Remove from the oven and gently slide the brie onto a cheese board or plate.

Serve immediately with crackers. Serves approximately 12

Southwestern Seafood Ceviche

– Recipe courtesy of Chef Stephen Barry

INGREDIENTS:

1/2 lb prawn meat, raw, diced
1/2 lb salmon, raw, diced
1/2 lb scallops, raw, diced
1 red onion, diced
1 sweet bell pepper (red, yellow or orange), diced
2 tomatoes, seeded and diced
1 chile pepper, crushed
2 cups fresh lime juice
1 bunch chopped fresh cilantro
2 tbsp sugar
salt and pepper (to taste)
4 Kiwifruit, diced
2 limes, segmented
1 orange, segmented
tortilla chips (to serve)

METHOD:

Poach the diced prawn meat for two minutes; then, drain and cool. In a large non-reactive bowl, combine the prawn meat, salmon, scallops, white fish, red onion, peppers, tomatoes, chili and lime juice. Marinate seafood mixture in the refrigerator for 2½ to 3 hours. Just before serving, drain off the excess lime juice and add cilantro, sugar, salt and pepper to taste. Carefully add the kiwifruit, oranges and lime segments. Serve on crisp tortilla shells.

Prep time: 30 minutes
Chilling time: 3 hours
Makes: 4-6 servings

Lambchops with Kiwi Fruit

Zespri.com

1 Kiwifruit peeled and crushed
1 Kiwifruit peeled and sliced
2 Lamb chops around 1” thick
1/2-cup Extra virgin olive oil
1/4-cup Fresh oregano leaves chopped (or 1 tbsp. dried oregano)
Cloves garlic minced

In a marinade (plastic or glass) container place lamb chops on the bottom sprinkle with a oregano, garlic and cover with olive oil. Place in refrigerator for at least 2 hours (overnight for optimal results). Remove from refrigerator and cover with crushed kiwifruit let stand for 10 minutes.

Barbeque lamb chops 13-15 minutes a side (turning once)on semi-direct heat. Garnish with Kiwifruit slices serve immediately.

Asian Pear

October 31, 2011 | Susan

Asian pears also go by many names including apple pear and nashi in Japan. The Japanese love to give Asian pears as gifts to friends and co-workers in beautifully packaged boxes. They are firm to the touch, can grow quite large in size and are juicy and yellowish green or brown russet in color like a pear and crisp and round like an apple. They grow well in hot climates and should be allowed to ripen on the tree unlike most pears. Harvest is usually mid-September and Asian Pears will keep in cold storage for up to 3 months. They have a high water content so they are best eaten out of hand or sliced in a salad. Try an Asian Pear Slaw with Chilies

Asian Pear Slaw with Chilies

| Susan

Makes
6 servings

Each serving equals 1/2 cup of fruit or vegetables
Source: Chris Faulkner for Melissa’s Variety Produce, Inc.

Ingredients

6 celery ribs
4 Tbsp fresh lime juice
4 Tbsp seasoned rice vinegar
1 tsp ginger root
6 Asian Pears, sliced ¼-inch thick
3 scallions, thinly sliced on diagonal
¼ cup Cilantro leaves
½ tsp Fresno chili or Jalapeno chili, finely chopped

Whisk together juice, vinegar, and ginger and stir in celery and remaining
ingredients with salt and pepper to taste. Let stand at room temperature 15
minutes before serving.