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Cíes Islands - Preserved Naartjies
Mandarins, including satsumas, clementines and other varieties account for 22% of Spain’s citrus production, and since the naartjie season is upon us in South Africa, we thought we’d highlight this vibrant fruit with a simple yet versatile preserved naartjie recipe. Just like the vibrant hues of the Cíes Islands, these naartjies offer a burst of vivid colour plus a salty citrus flavour that will transport your taste buds to this stunning Mediterranean paradise.
MAKES 6 PRESERVED NAARTJIES
FOR THE PRESERVED NAARTJIES
6 medium naartjies, whole with skins (or citrus of your choosing)
5-6 teaspoons of coarse sea salt
6 medium naartjies, whole with skins (or citrus of your choosing)
5-6 teaspoons of coarse sea salt
SERVING OPTION
Ciabatta or bread of your choosing, toasted and drizzled with olive oil
Ricotta
Honey
Ciabatta or bread of your choosing, toasted and drizzled with olive oil
Ricotta
Honey
MAKE YOUR OWN PRESERVED NAARTJIES:
Start by cutting each naartjie into quarters, but be careful not to detach the pieces completely. This will give them the appearance of a flower opening. Next, take a teaspoon of coarse sea salt and fill the inside of each naartjie with it. Make sure to pack the salt in well, as this will help draw out the juice from the fruit. Now, place the salt-filled naartjies into a jar, ensuring they are tightly packed. As they sit in the jar, the juice will begin to emerge from the fruit. Seal the jar tightly and let it rest at room temperature for one week. During this time, the naartjies will undergo fermentation.
Start by cutting each naartjie into quarters, but be careful not to detach the pieces completely. This will give them the appearance of a flower opening. Next, take a teaspoon of coarse sea salt and fill the inside of each naartjie with it. Make sure to pack the salt in well, as this will help draw out the juice from the fruit. Now, place the salt-filled naartjies into a jar, ensuring they are tightly packed. As they sit in the jar, the juice will begin to emerge from the fruit. Seal the jar tightly and let it rest at room temperature for one week. During this time, the naartjies will undergo fermentation.
After one week, check if the clementines are fully covered in juice. If not, you can boil some mineral water and allow it to cool. Once cooled, pour the water into the jar, ensuring that the naartjies are completely submerged.
Wait for three weeks before consuming the preserved naartjies. Once you open the jar, store the naartjies in the refrigerator and try to consume them relatively quickly. However, they can be kept for up to a year!
These salty, citrus delights can be enjoyed in so many ways such as tagines, vinaigrettes or our favourite, simply lunch - served on toasted ciabatta that’s been drizzled in olive oil, with ricotta and a drizzling of honey to balance the salty flavours of the preserve.
