A sweet flood of tiny-tiny Kishu mandarins arrived at our door some weeks ago, a gift from a citrus grower. I had been making all things citrus - candied pomelo peel, fermented yuzu syrup - but this windfall led to an interesting discovery: they can be dried, whole! I made a first, tentative batch, and then, when I had eaten that entire dried batch in one sitting, I made some more, taking notes.
After peeling, I placed them in the lowest of ovens, on a parchment covered baking sheet. I wasn't sure at what point they would seem "done," but learned that there is a cusp of perfection, achieved just before their sugars begin to darken and turn them a little bitter.
It is not easy to convey their flavor: Mandarin, yes, but deeply intensified. Later, I played with other seedless, easy-peel citrus fruit, and now find it hard to choose which I like better. the whole fruit, or the segments, which become chip-like and crisp.
You decide. My method is now up on Gardenista: Dried, Naked Citrus. I believe it will make you very happy.
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Since I gave up eating sugar, in March 2020, I lost weight, but also don't get to eat candy. Now candy is too sweet (it's not like I didn't fall off the wagon a time or two), but maybe this is the new candy?
ReplyDeleteGood for you. These are sweet, but definitely more interesting (and nutritious) than plain sweet. There is a real temptation to eat too many, though!
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