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 dishes. While it’s perfect for a refreshing summer sorbet or cooked into a delicious jam, it can also be sliced and added to give a bitter green or endive salad a bright citrus twist. Using the mandaquat in place of kumquat will surprise even your most gourmand guests.
WHERE? West Coast, North to South
HOW? Heirloom Beet Salad with Avocado, Santa Barbara Pistachios, Mandaquats, and Ruby Streaks Mustard Greens