"The orange of the mandarins", originally from China, is synonymous with long life and nobility. Its skin is used to make liqueurs and highly aromatic peel used in desserts.
Mandarin purée is excellent in fruit jellies, popsicles, as a sauce for plated desserts, and to flavour ice cream. It can be added to vinaigrette for spicy greens like arugula or tossed in a wild rice or grain salad. Add it to champagne and Campari to make the elegant and refreshing Valentino cocktail.
Obtained with the edible parts of the fruit, then sieved and finely chopped, without concentration, Boiron's frozen fruit purées are made with 90% ripe fruit and 10% sugars.
Product of France.
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