Iowa State University Extension

Food, Recipe, and Activity of the Week - December 24, 2006

This week's features include:
Food - Tangerines
Recipe - Tangerine kiwifruit salad
Activity - Sledding

Food of the Week > Tangerine

History
Tangerine is a variety of Mandarin orange. The mandarin orange is native to southeastern Asia. The name tangerine comes from Tangier, Morocco, the port from which the first tangerines were shipped to Europe. Tangerines were cultivated for over 3,000 years in China and Japan, but did not reach Europe and North America until the nineteenth century. It reached America in the mid-19th Century when the Italian consul at New Orleans planted it on the consulate grounds. From there it was brought to Florida some time between 1840 and1894 by Major Atway. Today it is cultivated in subtropical regions worldwide, especially southern Europe and the southern U.S. The tree is smaller than other orange trees, with slender twigs and lance-shaped leaves. The fruit is slightly flattened at each end and has a loose, reddish orange peel. Easily separated segments of tender, juicy, richly flavored pulp are abundant in vitamin C. Oil from the fragrant skin is a characteristic ingredient in several flavorings and liqueurs.

Selection
Depending on the variety, mandarin oranges are in season from November through June in the Northern hemisphere, with peak season being December and January. Select Tangerines that are unblemished and heavy for their size. Avoid those with cuts, soft spots, or mold. Bright color really isn’t a good indication of sweetness. Some Tangerines naturally have green patches on the rind, even when fully ripe. They may be stored in a cool, dark spot for a few days, but ideally should be refrigerated to extend shelf life up to two weeks.

Varieties
There are 3 major types of tangerines from the Western growing areas: Tangerines, Mandarins and Tangelos:

• Tangerines - available around Thanksgiving, sometimes sold with stems and leaves attached. These include the Fairchild and Dancy varieties.
• Mandarins - have a light orange color and a complex, sweet flavor. The Satsuma, Honey and Royal are the three major Mandarin varieties.
• Tangelos - a cross between a grapefruit and a tangerine. They are noted for their juiciness and mild, sweet flavor. Orlandos and Minneolas are popular Tangelo varieties.

Tangerine Tips

• Freshly grated tangerine peel provides an exotic flavor to other foods. Because the peel of most varieties is loose, use less pressure when grating.
• When using whole tangerine segments in salads, desserts and other dishes, remove any seeds by snipping the center of the segment and gently squeezing.
• Add tangerine segments to coleslaw or tuna salad for an unexpected, delicious and colorful treat!

Nutrition Information
Tangerine (1 medium) - Calories: 50, Total Fat: .05 g, Cholesterol: 0 mg, Total Carbohydrates: 15 g, Sugar: 12 (g), Vitamin A: 0%DV, Calcium: 4%DV, Calories From Fat: 5, Saturated Fat: 0 g, Sodium: 0 mg, Dietary Fiber: 3 g, Protein: 1 g, Vitamin C: 50%DV, Iron: 0%DV

Recipe of the Week > Tangerine kiwifruit salad with cranberry dressing

Makes 4 servings
Ingredients:

• Lettuce leaves
• 2 tangerines, peeled and thinly sliced
• 2 kiwifruit, peeled and thinly sliced
• Tangerine peel strips (optional)
• 1/2 cup whole cranberry sauce (for dressing)
• 1/2 cup non-fat strawberry or mixed berry-flavored yogurt (for dressing)

Directions:
On 4 salad plates, arrange lettuce leaves. Arrange tangerine and kiwifruit slices over lettuce. Spoon dressing over salads. Garnish with strips of tangerine peel if desired.

Cranberry Dressing Preparation:
In blender container combine cranberry sauce and yogurt. Cover and blend until smooth. Makes about 1 cup.

Nutritional Information (per serving): 118 calories, 0 g fat, 29 g carbohydrate, 2 g protein, 3 g dietary fiber, 26 mg. sodium

Recipe courtesy of the Centers for Disease Control and Prevention. For more recipes and other information about fruits and vegetables visit: http://www.cdc.gov/nccdphp/dnpa/5aday/index.htm

Activity of the Week > Sledding

Sledding is a great recreational activity that the whole family can enjoy together during the winter months. Every year thousands of people take to the hills for a ride or two on a sled. If not careful, sledding activities can be dangerous and may lead to injury. Most sledding injuries are preventable though, so by becoming aware of the risks, you can keep you and your friends and family sledding safely.

Sledding injuries occur as a result of colliding with another sled or object, losing control of equipment, or falling of the equipment while sliding. Sledding injuries can happen to people of all ages. The majority of sledding injuries occur to children between the ages of 5 and 14 with boys being hurt more often than girls.

Sledding safety can be divided into four areas-site, behavior, equipment, and supervision.

Site

• Choose hills with a gentle slope and long run off area.
• Choose snowy hills and avoid icy surfaces.
• Stay away from roads, rivers, railways, parking lots, and barbed wire fences.

Behavior

• Go down the hill sitting up or kneeling on the sled. Never go head first.
• Be sure the path is clear of people and objects before beginning your descent.
• If you fall off your sled or stop unexpectedly, quickly move out of the way of other sledders.
• Walk back up the side of the hill away from other sledders.
• Rest when tired and go inside when you are cold.

Equipment

• Dress properly with hats, mittens or gloves, and warm, waterproof footwear.
• To prevent strangulation do not wear clothing with drawstrings that could get caught under the sled.
• Wear a properly fitted helmet (such as a bike or ski helmet) to reduce the risk of serious head injury.
• Choose sledding equipment that you can steer and stop.

Supervision

• Children under 12 should be supervised by a responsible adult.
• Children under 5 should have a responsible adult with them on the slide.
• Monitor children for wet clothes, chilling, frostbite, and fatigue.