With their thin skins and delicate aromatics, mandarins are arguably the most delicious form of citrus when at their best, but are most susceptible to deteriorate when overmature. I like to use the rule of thumb: If you can stick your thumb through a citrus fruit, fuggedaboudit! Most have loose, puffy skins their flesh has lost so much acidity that it’s bland and the aromatics have subtly shifted so that the fruit has an “old” flavor. Even citrus professionals such as farmers and scientists differ in their tastes, but the key signs of overmaturity that they look for are blandness, off flavors and overly soft or dry texture.įor example, Satsuma mandarins may have been the best citrus available in November, and still pretty good from some areas into February, but by March they are inferior. Let the buyer choose, or beware, seems to be the operating principle of many a vendor.įor their part, shoppers often find a citrus variety they like and stick with it too long the deterioration in fruit quality from week to week can be so imperceptible, they may not realize that it’s time to move on to a more seasonal selection.Īdmittedly, tastes differ, and the same fruit that tastes pleasingly sweet to one person may seem insipid to another. Farmers market growers, in contrast with commercial producers, have a natural incentive to stretch out the season as long as their supplies last, and they therefore may sell past best quality. But in choosing citrus, particularly at this time of year, one must also be aware of the equally important flip side: “What’s past its prime?” The symptoms of overmaturity are crucial but not always obvious.Ĭompared with other fruits like peaches or berries, many varieties of citrus hang on the tree for a long time, but like the best of us, they eventually grow old and decline. What’s new and good?” is the natural question to ask at a farmers market.
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