Citrus Archives - Ten Random Facts

No slice of toast for breakfast is complete without marmalade.

Marmalade is a special citrus jam that is made from the peel and juices of citrus fruit, as well as sugar and water.
The word ‘marmalade’ comes from the Portuguese word ‘marmelada’, which means ‘quince jam’.
Marmalade has been the most popular among the British, but in recent years it has seen a decline in sales, due to the younger generation favouring other spreads and breakfast options.
In the 1500s, the use of the term ‘marmalade’ became a common term for jam or fruit preserves, not just quince or citrus jam, and depending on the country you live in, ‘marmalade’ today, can be a reference to only citrus preserves, or it can be a broad term for any fruit jams.
Preserves have been made for hundreds of years, and by the 1400s, quince pastes (like thick jam) were being made, and were known as ‘marmalade’.

Scottish Janet Keiller of Dundee city made a jam out of oranges, most likely adapting a quince recipe, and commercialised the marmalade in the late 1700s.
Marmalade is popularly used as a spread on toast or bread, commonly at breakfast.
Marmalade often has a tangy taste, particularly when using tangier oranges such as the traditionally used, Seville oranges.
It is said that marmalade was originally a type of sweet, and that it was beneficial for digestive issues.
Marmalade is typically orange in colour, but it can be red, brown or many other colours, depending on the fruit used, the length of time cooked, and the ingredients included.

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Orange, juicy mandarins.

Mandarins are small, orange coloured, citrus fruits that usually grow on a small to medium sized trees and are similar to an orange, but are often sweeter.
Mandarins, also known as ‘mandarines’, are said to be named after the Chinese officials of the same name who wore orange robes, and are often used in celebrating Christmas in United States and Canada and are a symbol of Chinese New Year.
Mandarins are native to south east Asia, and the scientific name is Citrus reticulata, belonging to the Rutaceae family, the family of citrus fruit.
Mandarins are peeled easily by hand and the segments inside can be pulled apart easily without making a mess.
China is by far the major producer of mandarins, producing just over half of the world total’s mandarin production of 24.6 million tonnes (27.1 million tons) in 2011.

Mandarins are a good source of dietary fibre and vitamin A, and are an excellent source of Vitamin C, with one mandarin providing up to 80% of your daily needs, as well as being high in antioxidants, and helping to prevent heart disease and cancer.
Mandarins are most commonly eaten raw but can be eaten in salads, main dishes and desserts and can even be canned.
Mandarin peel has valuable essential oil that is used as a commercial flavouring ingredient in liqueurs, soft drinks, confectionery, ice cream and baked goods.
Some mandarin varieties have many seeds, while others only have a few, and there are some cultivars that are seedless.
Mandarins have a fairly short shelf life, and start to deteriorate after 2 to 4 weeks in storage.

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Tag Archives: Citrus