Eat This Word: Mandaquat


WHAT? Maybe you've heard of pluots and tangelos, or maybe you've even tried a cross-bred fruit or two. But regardless of your hybrid fruit knowledge, we think you should get to know the mandaquat. A cross between a mandarin orange and a kumquat, you’ll love eating it as much as we love saying it. Originating in the citrus groves of Southern California, the mandaquat was through the agricultural technique of cross-pollination, where the pollen from one flower is transferred to another. Combining the sweetness of the mandarin orange with the tartness of the kumquat, the mandaquat provides a unique flavor profile that explodes on the tongue with a citrusy tang. The mandaquat is rather rare, and seldom appears on restaurant menus. It’s easiest to find in farmers’ markets around Southern California, where it’s most commonly grown and becoming increasingly popular. If you’re lucky enough to get your hands on these small golden fruits, the mandaquat can be easily utilized in both sweet and savory... Read more >

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JBF on the Air: Joshua Skenes


On this week's episode of Taste Matters, host Mitchell Davis welcomed Joshua Skenes, executive chef and co-owner of San Francisco's Michelin-starred Saison. Skenes talked about his quest for finding inspiration in flavors and textures, his holistic approach to cooking, and how to tap into the origin of each ingredient in a dish. Known for his innovative culinary technique, Skenes has garnered widespread acclaim on a national level, and was named one of Food & Wine's Best New Chefs of 2011. Want to know more about Saison and the food scene in San Francisco? Listen below!


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JBF Kitchen Cam