Certain citrus fruits are most definitely seasonal and mandarins, are one of them. We recently bought 5 (a bit hard to peel unfortunately) and the smell as they were eventually peeled, was wonderful.
I know some people
save all citrus peelings, which are then dried and used as
fire lighters. Luckily for us, we have some free fire lighters in the
form of taken out windowsills (from DS) and dried twigs from
We wondered if it
was possible to use the peelings in some other way, perhaps as a
flavouring in food. We dried each of the peels over a couple of
nights in front of the wood burner, then they were processed in my
spice mill (which came free with my new liquidizer).
A few whizzes
later and they were more or less in powder form - I can always sieve
it before use anyway. Next, where or how
to store them. I have no idea how long they will last so an old Oil
of Ulay pot was utilized and they are now stored in the fridge.
can't tell you how fantastic the smell is every time I open the jar.
There is no reason why oranges, lemons or limes can't be processed in
the same way.Mind you with oranges and lemons, I would suggest using a vegetable peeler to peel the fruit so not much pith is left behind which can be rather bitter.
Haven't used any
yet, but when we next make a cake or pudding, I shall put some in and
see how it goes.