The market stalls are predominantly a bright cheerful orange, with wafts of citrus in the air.
From the nearby gardens along Camel Beach, Turquoise Ekim collected three different types of mandalins:
- Rize mandalin : thin skin, very sweet and with big pips worth the taste.
- Kilin mandalin: dark orange skin, sweet and ooze the scent of orange – pips too.
- Yerli mandalin: the local mandalın with a thick skin is the least sweet of all and with pips.
This is a favorite marmalade recipe from Turquoise Secrets:
Makes about 4 x 500ml jars
Bodrum mandalins 1 kg
Granulated sugar 2 kg
Fresh ginger 50g
Peel the mandarins, remove excess pith and julienne as thinly as possible. Do the same with lemon. Boil peel in water for 10 mins, rinse and repeat 3 times to remove bitterness. Put peel and juice of all mandarins together with peeled, finely diced ginger and sugar – make liquıd up to 2 litres by adding water to the juice. Bring to the boil and then simmer for one hour or until the marmalade sets when a teaspoon is poured onto a cool plate. Enjoy the zesty zing!
There’s even a mandalin jam contest taking place on the Bodrum peninsula on 15 February, 2014.