Fruiting trees of florida

Fruiting trees of florida

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The fruit of the tangerine tree is about as pretty as it gets.

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By Valerie Kazepis, Adapted from Jody Atwell's Tangerines at the Desert Inn

Living room at the Sunny Isles Beach Resort

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[See also No. , Tangerine tree at the Desert Inn. | Aida Leblana]

Notes: Jody Atwell's book of Pacific Coast recipes is the only one I know of that goes beyond the winter favorites (asparagus, butternut squash, winter salad, winter mushroom soup, etc.). Tangerines are one of summer's most popular fruits. They're the only citrus tree that's native to the Pacific Coast, they grow wild in several states and on Vancouver Island. In California and southern Arizona, they're also popular. Tangerine trees have been planted all over Florida.

Preparation: If they're available, use tangerines from Florida. Florida-grown tangerines tend to be juicier than those from California, and they're usually a better size. If you can't find the Florida variety, you can make your own.

Do ahead: The spread can be kept, covered, in the refrigerator for up to 3 days.

Servings: 4

Equipment: Tablespoon, wire whisk

15 tangerines

3/4 c. sugar

2 tbsp. cold water

1/2 c. pineapple juice

1/2 c. unsalted butter, melted

1 tbsp. flour

1/4 tsp. salt

1/4 tsp. pepper

2 tsp. fresh ginger juice

2 tbsp. fresh lemon juice

1 c. chopped walnuts

Garnish: Cinnamon powder

1. Toss together the sugar, water, pineapple juice and butter in a small bowl and let stand for 5 minutes. Whisk in the flour, salt and pepper until smooth.

2. Combine the ginger and lemon juice in a small bowl.

3. Cut each tangerine in half, removing all of the seeds.

4. Toss the tangerines with the ginger juice mixture and then place in a bowl.

5. Drizzle the fruit with the butter mixture and garnish with the chopped nuts. Serve warm.

### No. 42 Dandelion blossoms with lemon cream cheese filling

Brenda Mooney

Casselberry, FL

Makes: 4 to 6 servings

Prep. Time: 25 minutes

Cooking Time: 2-3 hours

Standing Time: 45 minutes

Chilling Time: 2-3 hours

2 qts. cooking water

6 large eggs

1 c. plus 1/2 cup sugar

3/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. canola oil

2 c. milk

1 c. heavy cream