Tuesday, 19 May 2009

Mandarins once again

I love to see the mandarins heaped up in the shops in Autumn.I love their scent and colour and the crumply feel of them. Mandarins make the best fruit juice, not a luxury at all when they are, briefly, cheap and plentiful.

All the peel can be saved and dried over a couple of weeks on a sunny windowsill. It makes wonderful aromatic beef dishes and sweet bean soups in a Chinese kitchen, and it adds zing to a pot pourri.

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