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Hi! Its been a while since I  blogged and share some tasty new food finds from my shopping sprees.   Today it’s a fruit I found called the Mandarinquat.  A hybrid fruit cross between a mandarin and a kumquaut  is short seasoned, January through March only.  Sorry we are getting to the finish line but Frieda’s on Amazon may ship some to you.   Originally they were cultivated in Southeast Asia now California in the citrus belt. I used to love the original kumquat around the holidays, in specialty food stores you could buy them candied. This fruit, the Mandarinquat, with tangerine notes, has a sweet and edible peel. I had to eat a couple from the bag to be convinced that this was blog worthy and it sure is!

They are high in Vitamin C , Beta Carotene, Lutein and Zeazanthin, an antioxidant found in foods like salmon, carrots, orange vegetables and citrus fruits . The only drawback?  Seeds which must be spooned out. Here is a twist on a salad made with sliced “quats” red onion, walnuts and kale (or any other choice of greens). A honey mustard dressing compliments this salad with citrus notes.

I also sliced them and added them to Mahi Mahi, a fish I was baking up and it was delicious with coconut oil, scallions and honey.  Everyone was on board in my house to eat fish! The fruit gets soft and caramelized with the fish baking.. a yum moment.  Or just slice and eat. Just remember to take the seeds out. Get 71%  RDA of your Vitamin C in about 2 Mandarinquats  or (100 grams  ), so not bad in order to get increased immunity, collagen production for good skin and great antioxidant protection too.

My Citrusy Salad

  • 2 Mandarinquats sliced (seeds removed)
  • 2 cups of assorted greens (kale, spinach, romaine)
  • 1/4 cup walnuts
  • a few slices red onion
  • a handful of golden raisins

Mix together with a honey mustard dressing.

Note: add some zest from a orange or mandarinquat into the salad dressing.

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