Menu Planning Guide

While consumers enjoy the sweetness and juiciness of Navel and Valencia oranges, help them adjust their palates to the changing seasons and nuances of other citrus varieties. Specialty citrus characteristics range from a deep color or seedless varieties to large juice sacks and traces of other flavors. As you plan fall and winter menus, consider the flavors of Pummelos, Satsuma Mandarins and Fairchild Tangerines and how you can incorporate them in your menu.

Pummelos – The largest of the citrus fruits, Pummelos symbolize prosperity and good fortune to the Chinese and are available mid-October through early April. While the fruit, also known as “Chinese grapefruit,” is common to Asians, many Americans are discovering the fruit’s fresh flavor.

The thick, smooth rind of the Pummelo ranges from green to yellow hiding the white to deep pink flesh. The fruit usually has 16 to 18 segments compared to most grapefruit, which has only 12 segments.

Flavor Notes – The Pummelo’s taste is sweeter and less acidic than grapefruit, though it has similar flavor notes with less juice. The aromatic, tart fruit has a hint of jasmine and lime. The large juice sacks leave a candied almond aftertaste.

Quick Pummelo Menu Inspirations
Fresh Pummelo and Avocado Salsa – Combine fresh diced Pummelo segments with diced avocados, red bell pepper and green onion. Toss gently to blend and season with a pinch of salt and pepper. Cover and refrigerate until ready to use. Serve it with baked whole wheat tortilla wedges or spoon on top of grilled or baked halibut.

Satsuma Mandarins – For those who love the sweet, juicy flavor of Mandarin oranges, Satsumas are the season’s first variety available – mid-October through December. They are most popular for the lack of seeds and for the ease of peeling and segmenting. The pebbly textured skin is light orange with some green and a bright orange flesh.

The fruit is named for the former feudal province of Kagoshima of Southern Kyushu, Japan.

Flavor Notes – Satsuma Mandarins have a honeysuckle, kumquat aroma and a mildly acidic, tropical fruit flavor and warm cinnamon spice finish.

Quick Satsuma Mandarin Menu Inspirations
Chicken Salad with Mandarins – Make a marinade of plain yogurt, grated ginger, mint leaves, Mandarin zest, cumin, black pepper and Mandarin juice. Add cut boneless chicken breasts and marinate up to 12 hours. In another bowl combine additional mint leaves, watercress and Mandarin juice with Mandarin chunks and mix well. Set aside. Cook the chicken in vegetable oil, pour off the juice and continue cooking until lightly golden. Add the hot chicken to the bowl of greens and fruit. Toss to mix well. Sprinkle coconut or almonds on top and serve immediately.

Fairchild Tangerines – Tangerines first are available in mid-October when the Fairchild variety comes into season, and are available through February. The fruit is slightly flat and often comes with stems and leaves attached. Fruit size ranges from medium to large to jumbo. It has a deep orange, pebbly exterior and bright orange interior with many seeds. It peels and segments easily.

Flavor Notes – Fairchild Tangerines burst with a ripe passion fruit aroma and a complex, currant and pineapple flavor. Their syrupy juice has a honeysuckle aftertaste.

Quick Fairchild Tangerine Menu Inspirations
Fresh Tangerine Scallop Salad – In a saucepan, make a reduction of Tangerine juice and dill. Meanwhile, season scallops with salt and pepper and sear. Plate the seared scallops on a bed of arugula leaves and drizzle with the warm Tangerine and dill reduction. Sprinkle Tangerine zest on top and serve immediately.