From Cherries to Turmeric:
Colorful Tastes and Recipes

 

Written by Bobbie Kitto

Neighborhood Home Chefs: Bobbie, Carol, Cora, Laura & Michele

Recipes Included: Bobbie’s Jolly Rancher Candied Pineapple, Carol’s Mandarin Orange Chicken, Laura’s Tangerine Chicken, Michele’s Ginger Tea,

About ten days before Super Bowl weekend, I received a “Fun Box” from Melissa’s / World Variety Produce. Inside were eight beautifully selected items.

The first was a package of Tasman cherries, striking in their color and freshness. Next came Cocktail grapefruit, small and bright like miniature versions of the classic fruit. They were followed by tree‑ripened mangoes and a Honey Glow pineapple. I then uncovered Kishinev mandarins and a group of plump, sweet Neapolitan tangerines. The final two items were fresh ginger and raw turmeric. YOU can find every item in this article in most supermarkets or by visiting Melissa’s / World Variety

I immediately called the friends who were gathering for our Super Bowl celebration, and we divided the contents of the box.

Our original plan was a simple pizza party, but with these new ingredients we decided to combine the Lunar New Year with our game‑day meal, turning it into a fun Asian–Italian fusion event.Super Bowl LX day finally arrived, and our local chefs outperformed both teams with their impressive dishes. There were no losers in this friendly food competition—these cooks proved they could handle any ingredient that came their way. A quick side note: a few items never made it into the final recipes simply because they were too tempting to resist fresh.

The Tasman cherries arrived looking sweet and juicy, and one bite revealed a satisfying crunch. They never stood a chance of surviving long enough to be used in the chocolate cake they were intended for.

 

 

The Cocktail grapefruit met a similar fate. Once we cut into them to admire their appearance, they practically begged to be tasted. Their bright, refreshing flavor needed nothing added, so they were enjoyed immediately and removed from the party ingredient list.

Back to the day of the gathering: although we kept the pizza theme, the standout flavors of the evening leaned distinctly Asian. In addition to crafting the best pizza, Michele opened the celebration with a refreshing ginger tea made from the fresh ginger in our box. Cora supplied her most sought after Guacamole for one of the appetizers to start the party.  The turmeric was used in both beef dishes prepared by Michele and Laura, who clearly know their way around a spice cabinet.

Carol and Laura also prepared chicken dishes featuring the ginger. Carol’s dish used the Kishinev mandarins in a retro-style Orange Chicken recipe originally from the Weight Watchers program. There was no skimping on flavor, and without being told, no one would have guessed it was a “diet” dish. Laura’s tangerine chicken used the Neapolitan tangerines, giving her dish a unique sweetness. Both dishes were mouthwatering and distinct: the tangerine chicken offered a spicy‑sweet profile, while the mandarin version resembled the classic Orange Chicken you might order at a Chinese restaurant. Both were instant favorites.

For dessert, we served Jolly Rancher pineapple treats, which I prepared. After reviewing several recipes, I settled on the one included here. You can use canned or fresh pineapple; I used both, and in my opinion, the pineapple from Melissa’s Produce was far superior—easier to work with and better tasting. This dessert must be served immediately before eating, as it is frozen and thaws quickly.

By the end of the evening, it was clear that the real winners of Super Bowl LX were gathered around our table. With good friends, inventive dishes, and ingredients that inspired creativity, the celebration became more than a game‑day gathering—it became a culinary event worth remembering.

Enjoy these recipes compliments of these Nevada Neighborhood Home Chefs.

Bobbie’s Jolly Rancher Candied Pineapple

Making candy pineapples with Jolly Ranchers involves coating frozen pineapple chunks in melted hard candy. The key is to ensure the pineapple is very dry before dipping.

Ingredients and Tools:

1 fresh pineapple (cut into chunks)

14 oz. bag of Assorted Jolly Rancher har4d candies

1 tbl. Water

Optional: 1 tablespoon light corn syrup

Wooden skewers or toothpicks

Parchment paper-lined baking sheet

Instructions:

Prepare the pineapple: Cut and thoroughly dry the pineapple chunks. For best results, freeze them for at least 6 hours.

Melt the Candies: Unwrap Jolly Ranchers and melt them with water in a saucepan over low heat or microwave, stirring until smooth. Corn syrup can be added for extra gloss.

Dip the Fruit: Use tongs or skewers to dip the frozen pineapple chunks into the hot melted candy.

Harden: Place coated pineapple on parchment paper and let cool at room temperature for 10-15 minutes.

Optional: Roll the dipped pineapple in crushed Jolly Ranches or Tajin before the candy hardens.

Store in an airtight container with parchment paper or consume within 2 days to prevent stickiness.

Carol’s Mandarin Orange Chicken

1 medium orange (about 6 mandarin oranges)

1 tsp. olive oil

1 tsp. paprika

1 tsp dried rosemary crumbled

½ tsp garlic salt

¼ tsp ground pepper

6 (1/4 pound) boneless, skinless chicken thighs, trimmed of visible fat

Directions:

Preheat the oven to 350 degrees.  Peel off skin of the oranges being sure to remove all the white (pith) on the outside and any that might be between the slices themselves.

Stir in orange zest, oil, paprika, garlic salt, rosemary, and ground pepper in a small bowl. Rub the mixture all over the chicken. Transfer to a roasting pan and scatter the orange wedges around the chicken pieces.

Roast until the juices run clear and the instant-read thermometer inserted into the chicken reads 175 degrees Fahrenheit, about 45 minutes. Cover loosely with foil and let stand 5 minutes before serving

(The temperature will continue to rise 5 degrees out of the oven)

Laura’s Tangerine Chicken

 

Ingredients:

Chicken (4 boneless, skinless Chicken Breasts cut into strips)

3 Eggs whisked

1/3 cup cornstarch

1/3 cup flour

Generous pinch of salt

Oil for frying

Tangerine Chicken Sauce**

1 cup Tangerine juice*

½ cup sugar

2 Tbl. Rice Vinegar

2 Tbl. Soy sauce (use Tamari for gluten=free dish)

¼ tsp. ginger

¼ tsp garlic powder or 2 garlic cloves finely diced

1 Tbl. minced Turmeric

½ tsp, red Chili flakes

1 Tbl. Cornstarch

Zest from 1 Tangerine

6 whole Tangerines

2 cups water

Green onions and cooked rice for serving

*Instructions to make Tangerine Juice

To make Tangerine juice add 2 cups water to a medium size pot. Cut up 6 whole Tangerines (including peel). Bring water and fruit to boil, then lower heat and boil for 30 minutes. Remove fruit and peelings. Save the juice for the sauce.

**Instructions for the Tangerine Sauce:

In a medium pot, add tangerine juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

In a small bowl, whisk 1 Tbs. of cornstarch with 2 Tbl. water to form a paste. Add to tangerine sauce and whisk together. Continue to cook for 5 minutes until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add tangerine zest.

Instructions for chicken:

Place the flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir.

Whisk eggs in a shallow dish. Dip chicken in egg mixture and then flour mixture. Place on a plate.

Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.

Working in batches cook several chicken pieces at a time. Cook for 2-3 minutes, turning often until golden brown. Place chicken on a clean paper-towel-lined plate. Repeat until all chicken is cooked.

Toss chicken with tangerine sauce. You may reserve some of the sauce to place on rice. Serve with a sprinkling of green onion and tangerine zest if desired.

Carol’s Mandarin Orange Chicken

1 medium orange (about 6 mandarin oranges)

1 tsp. olive oil

1 tsp. paprika

1 tsp dried rosemary crumbled

½ tsp garlic salt

¼ tsp ground pepper

6 (1/4 pound) boneless, skinless chicken thighs, trimmed of visible fat

Directions:

Preheat the oven to 350 degrees.  Peel off skin of the oranges being sure to remove all the white (pith) on the outside and any that might be between the slices themselves.

Stir in orange zest, oil, paprika, garlic salt, rosemary, and ground pepper in a small bowl. Rub the mixture all over the chicken. Transfer to a roasting pan and scatter the orange wedges around the chicken pieces.

Roast until the juices run clear and the instant-read thermometer inserted into the chicken reads 175 degrees Fahrenheit, about 45 minutes. Cover loosely with foil and let stand 5 minutes before serving

(The temperature will continue to rise 5 degrees out of the oven)

Michele’s Ginger Tea

Ingredients:

¼ pot of hot water

10 ginger lemon tea bags

1 ½ – 2 tbs. of minced fresh ginger

1 – 1 ¼ cups of sugar

1 ½ cups water

Bring ¼ pot of water to a boil and add tea bags and fresh minced ginger. Cover and steep for 20 minutes.

While tea is steeping, make a simple syrup by combing the sugar and water in a small sauce pan. Heat over a low to medium flame until the sugar has completely dissolved.

Fill a large pitcher with ice. Pour tea and simple syrup into pitcher. Add more ice and fill with water. Give it a good stir and ENJOY!!!

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Review by Bobbie Kitto
Edited by Linda Kissam

Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article review. Her opinions are her own.

To make the best of each recipe, use for quality ingredients! Bobbie  highly recommends products from Melissa’s.