How about enjoying a tangerine? Besides being delicious, very good for health!

Unlike other citrus fruits, the tangerine that has no white membrane between the bark and buds. These are just a jumble of fibers covering the pulp. The fruit is so successful that Mary Joseph, owner of a fruit stand with his brother, says that people usually just buy two dozen at once.

Citrus nobilis, the scientific name tangerine, grow on trees for small to medium sized businesses and with thorns. Its crown is more full, half round and the leaves are dark green.Is one fruit derived Asian continent.

Among the varieties, there are the tangerine, clove, slightly acidic and it is juicy, Ponce de big panels, which loosens the skin easily; Ponkan-extra, also has large buds, but not as juicy, among others. In revenues may use when natural - commonest -, juices, sorbets, creams until bunched Cymbal salted.

Its properties work well as laxative, antiarthritic and antigout. "The tangerine prevents calculation renal formed from oxalate calcium, which also use against arteriosclerosis and treating tumors" says Arnaldo.

Each 100g hers possesses 40kcal besides being source calcium phosphorous, sodium magnesium and sulfur and vitamins.Try A, complex B and C.

And two curiosities. The first is that the tangerine peel is used by Indians as a pigment in the manufacture of rum made ​​from cassava.

GENERAL INFORMATION

The tangerine, also known as tangerine or polkan, is a citrus fruit of Asian origin.

It has a rounded shape (with buds) and, when ripe, has an orange peel.

The tree that produces fruit that fits in regions of tropical and sub​​-tropical, it needs a good amount of moisture to develop.

It is a fruit that has a reasonable quantity of minerals (calcium, magnesium, phosphorus, sodium, potassium and iron).

It also presents vitamins such as A, C and B complex

Not too caloric, providing around 40 calories per 100 grams.

It has a good diuretic and is good for the digestive system.

You can take the bark for the production of jams and jellies because it is rich in vitamins.

Now that we know more about this delicious fruit, we learn tworecipes to make this even more delicious?

Tangerine Jelly

Ingredients:

10 tangerines
5 cups of water
1 1 / 2 cup of sugar
Juice of 1 lemon

How to Make Jelly Tangerine:

Take the peels of tangerines, cut into thin strips and set aside.

In a bowl, mash the fruit pulp, add the strips of peel, cover and soak overnight.

In a saucepan. Boil mixture over high heat. Lower the flame and simmer for 50 minutes, until the peels are soft. Add sugar and stir to dissolve.

Add the lemon juice, raise the heat and simmer for 20 minutes or until thickened and you see the bottom of the pan.

Once cold, put the jelly into sterilized jars. Serve cold or at room temperature.

Double Tangerine pudding

Ingredients

• Zest of 1 tangerine
• 2500 ml water
• 6 tablespoons sugar (1 / 2 cup of tea)
• 2 egg whites
• 100 g of sifted confectioners' sugar (3 / 4 cup of tea)
• 1 tangerine, peeled and seeded (poncan)
• 1 can sweetened condensed milk
• 1 can cream without serum
• 1 tablespoon (shallow soup) cornstarch
• Sifted 2 egg yolks

Method of preparation

1 - In a pan, put the peel of a tangerine and 500 ml of water and cook over medium until boiling. Drain the peel and put it back in the pot with another 500 ml of water over medium heat until boiling. Repeat 3 more times to take the bitter bark. Reserve.

2 - Place 6 tablespoons (soup) of sugar in a pudding mold (20 cm in diameter) and cook over medium heat, stirring constantly (to prevent burning) until completely dissolved and be with light caramel color. Remove from heat and go turning the pan so the syrup fills the entire back and sides of pan. Reserve.

3 - Using a mixer and place 2 egg whites beat on low speed. Add a tablespoon 100 grams of sifted confectioners' sugar, increase speed and beat until they form a meringue. (+ / - 8 minutes). Stop the mixer and transfer pan to the meringue pudding (caramelized already) and smooth and this layer of meringue in the mold. Reserve.

4 - Put in a blender tangerine, peeled and seeded (poncan), 1 can of condensed milk, 1 can of cream without serum, 1 spoon (soup rasa) of cornstarch, sifted 2 egg yolks, and tangerine peel boiled (booked up) and beat for 3 minutes. Turn off the blender and pour this mixture over the center of the pan (booked up). Bake in oven preheated to 180 degrees in a water bath for + / - 45 minutes.Remove from oven, let cool and refrigerate for + / - 1 h.Turn out and serve immediately.

TIP: To get the serum from the can of cream put it in the freezer for 15 minutes. At the time of use, drill two holes in the can and pour slowly. What first comes out of the can is the serum that remains is the sour cream.

So this is Hubbers! Hope you liked it, hugs to everyone!