Who doesn’t love a good mandarin — they’re sweet, easy to peel, and perfect for snacking!
Mandarins are super rich in vitamin C and antioxidants, which is fantastic for the immune system during these cooler months. We can't help but think of mandarins as little bites of sunshine. Sooo good.Â
The following recipes are wonderful & unique ways to eat mandarins and we're so excited for you to try them out!
Ingredients
Dressing:
- 1/4 cup freshly squeezed orange juice/mandarin juice
- 1/2-1 tsp orange zest
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 tbsp lemon juice
- Salt & pepper to taste
- 1 small clove of garlic minced
- 1/2 tsp dried or fresh thyme
Salad:
- 6 cups mixed greens
- 1/2 cup candied/toasted pecans
- 4-6 mandarins, peeled and separated into sections
- 2 small avocados, diced
- 1/2 cup pomegranate seeds or dried cranberries
- 1/2 cup crumbled feta
- 1/4 cup sliced red onion
Directions
- Prepare mandarins by peeling and dividing each mandarin slice or segment.
- Chop the rest of the salad ingredients and set saside.
- To make the dressing, place all the dressing ingredients in a small bowl or in a jar and shake/whisk. Adjust to taste - more salt, honey or lemon as you see fit.
- To assemble your salad, place all your salad greens in a large salad bowl. Top with remaining ingredients: red onion, pomegranate, candied/toasted pecans, crumbled feta cheese, mandarins and avocados. Drizzle with your dressing and toss gently.
- Serve & enjoy!
Â
Ingredients
- 1/2 cup blood orange juice, orange juice or mandarin juice
- 1-2 tablespoons sugar, depending on the tartness of the citrus used
- 1/2 tsp cinnamon
- 1/2 tsp grated ginger
- 4 mandarins
Directions
- Juice your chosen citrus fruit (blood oranges, regular oranges or mandarins)
- Pour the juice into a small saucepan. Taste the juice and add 2 tablespoons granulated sugar if it’s tart, and 1 tablespoon sugar if the juice is sweet. Add the grated ginger, cinnamon and stir over high heat until the liquid starts to boil.
- Let the juice simmer for 5 minutes as you peel & segment the mandarins. Remove as much of the pith as possible & lower the heat to medium before adding the mandarin segments to the juice. Stir to coat. Cook for another 5-7 minutes or until the mandarin segments start to collapse but keep their shape.
- Pour the mandarin compote and any juices (the syrup will thicken even more once cooled) into a jar and serve, warm or cold.
- Great to add on french toast, porridge, pancakes, yogurt bowls, toast, madeira cake, or even a cheese board.
- You can store the Mandarin Compote tightly sealed in the fridge for 4-5 days.
