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Chinese mandarin: properties and uses


Chinese mandarin, properties and uses: how to eat, recipes and what are its nutritional values. From cultivation to use in the kitchen of Chinese mandarin, also called Kumquat.

Chinese mandarin

Its properties, uses in cooking with recipesof sweets, jams, glaze and kamquat liqueur. Kumquat essential oil and all useful information.

The Chinese mandarin, more properly saidkumquat, is a citrus fruit belonging to the Rutaceae family. In appearance it resembles a small orange even if the size and shape are more comparable to those of a giant olive.

TheChinese mandarinhas greatproperty, his name is already an excellent business card: the namekumquatcomes from the Cantonese 金橘 (jyutping: gam gwat), which literally means "golden mandarin".

Start a small one kumquat cultivation can be very convenient: depending on the size, the shaft of thekumquatit can produce hundreds or even thousands of babiesChinese tangerinesper year. For complete info the article is availableHow to grow Kimquat.

The nutritional properties of Chinese mandarin

Here is the table ofpropertynutritional content contained in 100 grams of product.

Nutritional values

  • Calories of Chinese mandarin: 71 kcal
  • Carbohydrates: 15.9 g
  • Fat: 0.86 g
  • Protein: 1.88 g
  • Vitamin: A 15 mcg
  • Lutein zeaxanthin: 129 mcg
  • Vitamin B1 (Thiamine): 0.037 mg
  • Vitamin B2 (Riboflavin): 0.09 mg
  • Vitamin B2 (Niacin): 0.429 mg
  • Vitamin B5 (Pantothenic acid): 0.208 mg
  • Vitamin B6: 0.036 mg
  • Vitamin B9: (folate) 17 mcg
  • Choline: 8.4 mg
  • Vitamin C: 43.9 mg
  • Vitamin E: 0.15 mg
  • Calcium: 62 mg
  • Iron: 0.86 mg
  • Magnesium: 20 mg
  • Manganese: 0.135 mg
  • Phosphorus: 19 mg
  • Potassium: 186 mg
  • Sodium: 10 mg
  • Zinc: 0.17 mg

Kumquat essential oil, properties

L'essential oilextracted from the peel ofChinese mandarinincludes interesting property.

The peel of thekumquatpossesses most of the aroma of the fruit, is mainly composed of limonene which makes up about 90% of the total. Another important monoterpene, contained in the skin ofChinese mandarin, is alpha-pinene. L'kumquat essential oilit is unusually rich in sesquiterpenes such as alpha-bergamotene, caryophyllene, alpha-humulene and alpha murolene. These sesquiterpenes contribute to the typically flavored taste of the fruit.

To determine the taste ofChinese mandarinthere are different compounds such as esters (isopropyl propanoate, terpinyl acetate), ketones (carvone) and a series of aldehydes and oxygenated compounds.

How to eat Chinese mandarin

TheChinese mandarinit's edible and you caneat whole, with all the peel. The pulp, in fact, is acrid, while the peel has a sweetish taste.

How to use Chinese mandarin in cooking

Many chefs, patissier and not, useChinese tangerinesas "wraps" for sweets or savory dishes. In confectionery the glazed peel and emptied of the pulp (intended for the preparation of jams) is used to accommodate creams or other themed delicacies.

Thekumquatit is excellent for candying, for the preparation of preserves, jams and jellies.

Chinese mandarin flower

THEChinese tangerinesthey can be used to enrich salads even if in recent years they have become popular to decorate cocktails and drinks including Martini: in many places they use it as a substitute for the more classic olive.

A liqueur based onChinese mandarinit can be prepared from pure alcohol or vodka.

Chinese mandarin liqueur, recipe

In this paragraph we will see thekumquat liqueur recipe(Chinese mandarin). How manyChinese tangerinesdo they serve to prepare the liqueur? It depends on the size, say about 30 for every 500ml of alcohol used. Here is the recipe:

  • 550 ml of alcohol
    or you can use pure vodka
  • about 30Chinese tangerines
  • 300 g of sugar
  • 750 ml of water

With a toothpick, prick the Chinese mandarins and then infuse them in alcohol or vodka. Everything must be placed in a hermetically sealed container, to be kept in a cool, dry place away from sunlight. Wait 30 - 40 days and shake the container every two days.

After the infusion time, prepare the syrup by dissolving 300 g of sugar in water. Let it cool down. Meanwhile, strain the alcohol and mix it with the syrup. Transfer everything to a bottle and keep it cool until ready to serve. Here is yoursliqueur recipe with Chinese tangerines.

Chinese mandarin dessert: kumquat Pie

Not everyone knows that, every year, a Dade City, Florida is celebrated onKumquat Festival, this traditional festival is now well established: in 2017 the twentieth edition was held. Many are served during the eventrecipes with Chinese mandarins, including, can not miss, thekumquat cakeas shown in the photo above.

Preparation is easy, although there are severalrecipes. The base, in fact, can be sponge cake, ladyfingers, biscuit ... The best base, in my opinion, can be obtained by mixing, in a saucepan over low heat, flaked chocolate, crushed dry biscuits and butter. The preparation is placed in a cake base and left to cool in the refrigerator for several hours.

A cream is then prepared that can be, according to personal taste, given by yogurt, lemon flavored, given by ricotta or soft cheese and sugar ... or, simple mascarpone mixed with vanilla cream.

Everything must be garnished with a glaze obtained by mixing, in a saucepan over low heat, pulp ofChinese mandarinand sugar.

The glaze can also be used to garnish a cheese cake! For instructions on therecipehow to make cheesecake with philadelphia.


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