If Chinese New Year had a smell, it would be the scent of a freshly peeled
mandarin orange. The emergence of succulent tangerine flesh misting the air
with a sweet lingering citrus perfume, a yearly affair. It is the smell of
gathering, of red packets, and loud familiar chatter. It is a ritual so set in
tradition amongst generations of Chinese, an exchange symbolic of wealth and
good fortune.
Ponkam, a special variety of mandarin orange from Taiwan, distributed by
Euro-Atlantic, is my favorite one.
Healthwise, the mandarin orange is a hidden oasis. The well known dried peel, Chen Pi, works well in treatment of abdominal distention and phlegm, besides the usual used in removing fishy smell in fish products. Vitamin C, antioxidant beta-cryptoxanthin, fiber are some of the component found to contribute to a better health, ranged from lowering cancer risk to lowering risk of liver disease.
This year, besides having mandarin orange as a fruit, you may like to have
it in a different form. Recipe of Mandarin Oranges, Salmon Quenelles and
Mesclun Salad in Creamy Mandarin Dressing and Mandarin Orange Cheesecake are
proposed in the 8th issue of myNOURISHMENT (issue Nov-Feb 2011).
you may be able to have a look on other salad combination too:
