On-the-go families need easy ways to make healthy eating part of the everyday routine. There’s a little fruit that can do just that.

California mandarins are a cross between a sweet orange and a Chinese mandarin, and are harvested from mid-October through April. Sweet, seedless and easy to peel, mandarins offer a variety of nutrients per serving, including fiber, potassium, protein, calcium, vitamin C and folate. A single serving of mandarins (2 whole) has only 80 calories and provides nearly 300 percent of the recommended daily value of vitamin C.

California mandarins are great for snacking, but the pint-sized fruit can also be a tasty and healthy addition to simple, everyday meals. Incorporating mandarins into beverages, salads or yogurt snacks boosts nutritional value and brings the sweet, citrusy taste of summer during the winter months. Try these quick and easy recipes and make mandarins part of your family’s nutrition routine.

For more information, visit www.cutiescitrus.com.
Ginger Mandarin
Bites
Makes about 44 pieces
4 fresh mandarins,
peeled and
separated into segments

8 ounces spreadable
cream cheese
1/4 cup sugar
1/3 cup minced
crystallized ginger
Fresh mandarin
peel, thinly sliced,
for garnish
In small bowl, stir together cream cheese, ginger and sugar. Spread about 1 1/2 teaspoons cream cheese mixture on each mandarin segment; arrange on a serving plate. Garnish with mandarin peel.
Mandarin Parfait
Makes 2
3 fresh mandarins, peeled
and separated into segments

1/4 cup sliced almonds,
toasted
1 6-ounce container low-fat
vanilla yogurt
1/2 cup granola
1/3 cup seedless raspberry
jam/preserves, stirred to
thin consistency
In glasses or goblets, layer ingredients in this order: segments of mandarin, almonds, yogurt, granola and jam; repeat twice.

Note: To toast almonds, heat in a small nonstick skillet over mediumhigh heat, stirring constantly, for 3 to 5 minutes, until lightly browned and fragrant. Remove from heat, let cool.
Mandarin Chicken Couscous Salad
With Curry Vinaigrette
Serves 4
1 10-ounce package plain couscous
3 fresh mandarins, peeled and separated into segments

1/2 cup dried cranberries
1/4 cup pistachios, coarsely chopped
1 bunch green onions, sliced, including some green
top (about 1/2 cup total), divided
Curry Vinaigrette, divided (recipe below)
12 ounces frozen grilled chicken strips, heated according
to package directions
Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.

Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.