One of our new discoveries this citrus season is the tiny kishu mandarin, a sweet and seedless little treasure.
The kishus we've eaten have been exceptionally sweet and full-flavored. If we manage to hold onto them long enough, we might add them to a salad or make bright tangerine curd, but they're going quickly! They're so easy to peel and we have been snacking on them alongside almonds, which are nearly the same size as the miniature citrus segments. Kishu season will only last through January, so if you come across them, we highly recommend picking some up!
Are you enjoying these or any other interesting citrus fruits this winter?
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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