Power up your tangerines by popping them on the grill. It helps concentrate the sweetness and adds a light smoky flavor, making your tangerines solid sidekicks to pork belly or grilled tofu. If you want to further unify your dish, try using tangerine juice in your marinade!
- Pro Tip: Slice, don’t peel. This will make the grilling process significantly easier and allows for beautiful grill marks on the peel itself!
Candied tangerines, need we say more? The already sweet flavor profile of tangerines is brought to heavenly heights when candied, and the fruit itself becomes beautifully translucent. We’d recommend infusing a dash of tangerine juice into your syrup for an extra dose of citrus.
Whether you’re preparing a captivating compote or serving them whole, poached tangerines are more flexible than you may think. You can even serve them for breakfast! Try mixing some into a greek yogurt parfait or overnight oatmeal for a fully loaded blast of sweetness.
Did you know that tangerine peels are great additives to green and herbal teas? To prepare, first air dry your peels and then run them through a food processor. Afterwards, try pairing with other winter flavors like cinnamon and ginger for a seasonal treat.
Speaking of tangerine peels, we’d be ignoring our civic duty if we didn’t talk about their integral place in Chinese cuisine. Adding a dried tangerine peel to a spicy beef dish can be revelatory, as the flavor of the peel drastically changes during the drying process. Scoring before peeling will offer the best finished product, but start the process early; it can take 4-5 days for the peel to fully dry.