Photo credit: www.gardenista.com

The Art of Drying Kishu Mandarins: A Culinary Exploration

This winter, the unexpected arrival of 10 pounds of Kishu mandarins sparked a culinary adventure. These petite, sweet citrus fruits, slightly larger than walnuts, inspired creative experimentation in the kitchen. Not long before, I had been engaged in another citrus project, soaking pomelo peels in syrup and drying them in a low oven. This reminded me of a delightful M.F.K. Fisher story involving tangerines, snow, and the warmth of a radiator, and it ignited my current fascination: creating dried citrus.

Through the drying process, the Kishu mandarins were transformed. After three hours of gentle heat, their juicy essence deepened into a complex flavor profile, reminiscent of marmalade—sweet with a faint bitterness. The exterior became crisp while the inside developed a satisfying stickiness, leading me to immediately create another batch. My curiosity led me to experiment with other easy-peel citrus varieties, including larger mandarins, clementines, and satsumas. The results were irresistibly snackable, akin to munching on potato chips.

In essence, these dried citrus treats are the coveted snack-food hybrid of health-conscious individuals: nutritious yet indulgent. Here’s a simple guide to making them.

When visualizing dried citrus, many think of the common orange slices, with their bitter skins and crisp texture. However, peeling and drying the entire fruit results in a chewy texture that enhances the fruit’s inherent sweetness and flavor complexity. Making these delectable snacks is straightforward, yielding a guilt-free treat that both satisfies and nourishes.

Dried citrus can serve multiple purposes beyond a standalone snack. They’re packed with fiber and essential minerals like calcium and potassium. Their versatility makes them suitable for a variety of culinary applications; they’re perfect for trail mixes, enhancing breakfast granola, providing a contrast in creamy ice creams, and even dressing up cheese boards—particularly when paired with rich goat or cow’s milk cheeses.

One consideration for those looking to dry citrus is to ensure that the fruits are seedless. The presence of seeds can detract from the enjoyment of this otherwise delightful and flavorful experience. Crunching through seeds introduces bitterness that can ruin an otherwise impeccable bite.

Thanks to their small size, Kishu mandarins can be dried whole in a low oven for about three hours. Their thin skins make them exceptionally easy to peel, and when dried, they lose moisture while intensifying in flavor. The transformation is visually striking, with the dried fruit becoming a lightweight version of its former self.

In summary, the process of drying Kishu mandarins offers a fantastic way to enjoy the bright, zesty flavor of citrus throughout the seasons, providing a healthy, versatile snack that can effortlessly enhance a variety of dishes.

Source
www.gardenista.com