Nov 5, 2009 3:05 pm US/Eastern
Tony Tantillo:Clementine Tangerines
Well today's tip of the week is going to be with Clementine Tangerines.
You know, I really like Clementine tangerines, but a lot of the time they're sold in five pound boxes, and if you have a big family or really like them and eat about ten a day, you can buy the five pound boxes.
Some markets you can buy them loose, which I like to do, because then I can choose them. If you only have the five-pound boxes to choose from, it's not that bad. Come here and let's take a look at these five pound boxes.
When you buy them, take a look at the mesh and look inside. You want to make sure all the tangerines are free from any decaying whatsoever, and bright orange; that is so important. If some have some stems to 'em, that is a plus, that's even better.
When you bring them home, what you want to do simply is store them in a cool, dry place. Don't take them out and put them in the refrigerator, you don't want to do that. A cool dry place is the best place to store Clementine tangerines.
Now Clementine tangerines are usually available about six or seven months out of the year, and the season has now kicked under way. They're loaded with flavor, and they're loaded with nutritional value. They only have a couple of seeds, they're easy to peel, and they smell so good.
Clementine tangerines; buy them by the five pound box and eat about ten a day.
Red Banana and Pink Grapefruit Brulée with Fruit Salsa
The red skinned red banana has a more aromatic, vanilla flavor than its cousin the yellow banana.
Red Banana and Pink Grapefruit Brulée
6 medium ripe red bananas
1 tablespoon lemon or lime juice
1/4 tablespoon vanilla extract
3 tablespoons light brown sugar
2 cups Fruit Salsa (recipe follows)
4 sprigs fresh mint
Fruit Salsa
3 large Clementine tangerines
1 medium grapefruit
1 medium Ataulfo mango, peeled and diced
2 tablespoons honey
3 tablespoons Orange Pekoe tea, brewed
2 tablespoons nuts toasted
Directions: Red Banana and Pink Grapefruit Brulée
1. Peel the red bananas and split in half lengthwise. Place an ovenproof flat glass dish cut side up. Combine the lime juice and vanilla, brushing the bananas with the mixture. Generously spoon the brown sugar on the bananas.
2. Preheat broiler to high and place the sugar topped bananas under the broiler for 2-3 minutes until they are well caramelized. Remove from the broiler and cool for 1 minute before removing from the pan.
Directions: Fruit Salsa
1. Peel the Clementines and grapefruit and cut between the membranes to separate the segments and remove the seeds.
2. Place in a bowl and add the mango. Add the honey, tea and nuts, mix well and chill.
3. To serve, divide the fruit salsa into small bowls. Place 2 halves of banana brulée in each bowl, and garnish with fresh mint.
Note:
Tea and citrus are naturally complimentary; the tea adds a depth of flavor and richness.
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