The most prevalent of all the Mandarin orange varieties—known for its thick, loose skin and sweet flesh—awakens the palate with a refreshing burst of citrus. Chefs in the Victoria test kitchens highlight the tangerine in a pleasing variety of dishes that will add zest to wintertime menus.
A bowl of citrus prompts passers-by to pick up a satisfying snack, but our vibrant recipes encourage one to reach for the luscious fruit in preparing a range of dishes. Sprigs of sugared rosemary draw the eye to Tangerine Sangría Blanco, a cocktail that includes freshly squeezed juice and can be prepared with Chardonnay or sparkling water.
In Tangerine and Fennel Salad, the featured ingredients join shallots and Castelvetrano olives for an aromatic, nuanced mingling of flavors.
Ricotta and smoked salmon top Tangerine Crostini, while a sweet medley completes Swordfish Steaks with Tangerine Salsa.
Guests won’t soon forget the moist crumb of perfectly portioned Tangerine Olive Oil Cakes.
Text Melissa Lester
Photography Kyle Carpenter
Styling Maghan Armstrong
Recipe Development Katie Moon Dickerson
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