![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-a2Sza4LgvDxt2WHz-JGzHBISM0Wkpy9AKqgeIjPd2OhwS9DNZFAlzKRLNa36dNcdwUhdLXW6ukVo1c2ZxNhzmP5jb03r5d1x0DHP-LHEaDeNLxzdws9o6sUXlCshmsUuvorDuyRsXiv/s400/naartjies.jpg)
In season: Peak season for Naartjies lasts from April until September.
What to look for: A good naartjie is is firm or slightly soft to touch and it feels heavy for its size. The skin should be bright orange and unblemished.
How to store: They can be stored in the fridge for up to two weeks.
How to eat: Peel and enjoy!
What to cook with them: Naartjie Loaf; use naartjie segments in a salad with roasted beetroot; use in place of Orange for a sweet pancake sauce...
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