Description
Hong Kong Zhanxiang Farm
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Hong Kong Zhanxiang Farm / Yizhang County, Chenzhou City, Hunan
🔖 Certification： Certified Organic
🌱 About the Producer：
Zhanxiang Orchard started from scratch and repeatedly experimented step by step to eliminate the bad and retain the good. It gradually established the current professional large-scale and modern ecological planting system to ensure that the fruits produced do not contain pesticides and carcinogen residues. The team also adheres to its original intention, abandoning cheap and easy chemical herbicides and chemical fertilizers, sparing effort in manpower and material resources, and only ensuring that the fruits can absorb nutrients in a natural way that does not harm nature. The fruit trees also produce delicious and high-quality fruits to give back to this environmental protection. The farming model enables Zhanxiang Orchard to continuously produce high-quality green food.
Zhanxiang changed the previous commercial planting model, which was easy to plant but difficult to harvest. Weeding is all done by hand and uses self-made natural fertilizers. In order to keep orange gourmets away from pesticides and carcinogen residues, it also avoids the harm of chemical herbicides and fertilizers to fruit trees. and soil damage. At the same time, to ensure that each fruit tree can absorb equal amounts of water and nutrients, Zhanxiang Enterprise also spared no expense in laying a drip irrigation system integrating water and fertilizer underground in the planting area to implement precise drip irrigation.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Citrus sinensis (L.) Osbeck.
Chinese Name：和橙
Other Names：Wo Orange
Product Description：Hong Kong's wealthy merchant Li Tao De "Wo Orange" is here to our online store~
The days when there is "He cheng" are from November to March every year. In Chinese, we have an wisdom of eat it from their season. You can eat as much as you want until the "He Orange" harvest at the end of the year! 😋
The local brand "Zhanxiang Hecheng"'s product "Hecheng" (Wo Orange) is sweet and delicious. The brand has always promoted the concept of organic and sustainable farming.
In order to preserve the freshest and original flavor of Hecheng, all harvests are not refrigerated and are sent directly from the place of origin to Hong Kong. "Wo Orange" has not been waxed and no herbicides have been used. The orange peel will have flower marks left by grass when it bears fruit. The "Wo Orange" sold in Hong Kong is shipped directly to Hong Kong through the orchards, and is directly packed into boxes after inspection at the factory.
Each "Wo Orange" has a sticker and independent packaging. If you pretend to pick up the goods directly from the supplier without packaging, it is not "Wo Orange".
In August 2010, Hong Kong businessman Mr. Li Tao Tak founded Chenzhou Zhanxiang Green Agriculture Co., Ltd. with an investment of 256.5 million. It passed organic certification in 2020.
Navel oranges are not native to China or Taiwan. As early as 1820, the sweet oranges in the orchard of a Brazilian monastery had bud mutations, and navel oranges were born in the world. It is characterized by an undeveloped by-fruit at the top of the fruit's peel, resulting in a distinctive scar that resembles a human navel, hence the name navel orange. The whole fruit has no seeds, and its appearance is slightly larger than ordinary oranges. The average weight of each orange is about 300-350 grams, which is quite suitable for consumption.
Variety：Sweet orange is also classified as citrus, accounting for about 58.3% of the world's citrus production. It is the main cultivated species in Europe, America and Brazil. Except for some fresh food, most of them are mainly processed as juice. Sweet orange is divided into [sweet orange] (common orange) oranges), [navel oranges], [blood oranges], [sugar oranges], etc.
Spanish Navelina navel oranges are early season navel oranges. Its fruit is medium to medium-sized and slightly pear-shaped. The navel is small and the peel is very smooth with a nice reddish-orange color. The pulp is juicy and sweet, but the taste is not up to Washington navel standards.
The fruit ripens early, at least two weeks earlier than Washington navel oranges, and Spain's navel orange harvest usually begins in mid-October and runs through December. This provides consumers with a good alternative to late-ripening Valencian navel oranges at the end of the season in South Africa. Grown in: California, Portugal, Spain, Italy, Morocco, Australia.
Taiwanese navel
Oranges are native to Xinhui County, Guangdong Province, and have a history of more than 250 years. Oranges are a general name, and they contain many strains. It was only cultivated in large quantities in the Jianan area. The Taiwan orange strain was originally recorded as "Xinhui Orange" by Professor Yuichiro Tanaka in Japan, and Professor Zhang Wencai of Huazhong Agricultural University in mainland China came to Taiwan for field observation and thought it might be "Xinhui Orange". The result of the comparison shows that the DNA types of the willow oranges in Taiwan are different from the Xinhui oranges and Mingliu oranges in the mainland, so it is impossible to determine whether they are Xinhui oranges or Mingliu oranges, and the appearance is not half-willow or small-leaved willow, whether it is dark willow Orange, still needs to be further explored.
navel orange
Fruit shape: Navel orange is an early-maturing sweet orange species, weighing 200-250 grams more than ordinary oranges, and because it has multiple fruits, a small fruit is born inside the top of the fruit, which often cracks and is navel-shaped, so it is called navel orange. The fruit color is orange-yellow to orange, the peel is thinner at the top of the fruit than the stem, the flesh is orange-yellow, soft and juicy, with a light aroma, sugar content 12~13Brix, acidity 0.5-0.8%, very good flavor, it is among fresh sweet oranges The best quality. Because the pollen of navel orange is not fermented and the ovules are not fermented, the common squeezed oranges are seedless. If other citrus varieties with pollen are planted in the garden, they can produce a few seeds and increase the fruiting rate.
Acidless orange , Sugar orange
Origin: Mutated from ordinary sweet oranges, the acid content is particularly low. Because old women who are afraid of acid like to eat them, they are also called grandma oranges. The current cultivars in Taiwan include [Succari] from Egypt and [Lima] from Brazil. 】
Fruit shape: spherical to oblate, soft flesh, high juice rate, very low acid content, which is about 1/5-l/10 of ordinary sweet oranges, so the sugar-acid ratio often reaches 80:1-100 when ripe: 1. The flavor is lighter, the seeds are more, larger than orange seeds, the embryo is white, and the average fruit weight is about 120-150 grams.
Pigmented orange or Blood orange
Origin: Because of its blood-red flesh, it is named blood orange. Taiwan's most popular [red meat orange] is native to China. The Taiwanese variety is the Moro variety introduced from Sicily, Italy.
Fruit shape: round, oval to oblate, with smooth skin. The skin and flesh are darker in red when cultivated at lower temperatures. The fruit is harvested later or stored at low temperature, which will easily deepen the color and darken the skin. Red, brix up to 12-13Brix, low acidity, with or without seeds, high juice rate, refreshing flavor.
Supply Season：The main collection period is from November to March of the following year.
Storage Method：Such fruits are more resistant to storage and can be stored in a shade for half a month, but do not stack them together.
#Should Be / Avoided：
Should: suitable for those who are full of chest stuffy, nausea and vomiting, dry mouth, postpartum lack of milk, and patients with gallstones.
When drinking too much, you can eat more oranges to hangover.
Taboo: Those who have weak spleen and stomach, cold cold and cold, and those with lymphatic tuberculosis should eat less. Because orange contains tannic acid, it is easy to combine with minerals such as iron and calcium, so people with anemia and indigestion should eat less.
You should eat oranges during pregnancy
Cold attribute
Sweet and sour
Efficacy, thirst, quench thirst, appetizing qi
Orange is rich in nutrition and comprehensive, a large amount of vitamin C, and is easy to absorb, helping children's brain development. Rich vitamins C and P can enhance resistance, increase the elasticity of capillaries, reduce cholesterol in blood, and prevent pregnancy hypertension. Orange's cellulose and pectin substances can promote intestinal peristalsis, which is conducive to clearing intestinal laxative and eliminating harmful substances in the body.
Pregnant women should not take medicine when they have a cold, and the orange peel is sweet and warm. The effect of relieving cough and phlegm is better than Chenpi. It is a good medicine for treating colds, cough, loss of appetite, and chest and abdomen pain. However, orange is cool. Do not eat too much at a time. Eating too much is easy to hurt liver qi, hair heat, if there is dry mouth, dry throat, and less red tongue moss and so on.
Pay attention when eating:
Orange's sugar content is relatively high. If pregnant women take too much sugar, it is easy to get gestational diabetes, so it is best to eat no more than two a day. Do not drink milk before eating oranges, because the protein in milk will solidify when encountering fruit acid, affecting digestion and absorption. At the same time, it is not appropriate to eat before or on an empty stomach. Orange organic acid contains stimulating gastric mucosa and is not good for the stomach.
*Edible Compatibility：
appropriate:
1. Orange and mayonnaise: The combination of vitamin C in orange and vitamin E in mayonnaise has the effects of promoting blood circulation, skin care, anti-aging, and anti-cancer.
2. Orange and cream: Cream contains high cholesterol ingredients, while oranges contain a large amount of fiber that can eliminate cholesterol and help reduce the absorption of cholesterol in the body.
Competing:
1. Oranges and shrimps: When the calcium contained in shrimps and the tannic acid in oranges are eaten before and after, they will combine into substances that are difficult to digest, which can easily irritate the stomach and cause vomiting and other symptoms.
2. Oranges and pork: The protein in pork combines with the tannins in oranges to form a precipitate, which is not conducive to human digestion. Eating large amounts one after another may cause nausea and abdominal pain. More importantly, it affects the body's absorption of protein components.
3. Orange and crab: Crab is a cold thing. If paired with orange, which has the property of gathering dampness and producing phlegm, it will easily lead to qi stagnation and phlegm accumulation, affecting health.
Do not drink milk before and after eating oranges, because the protein in milk will coagulate when encountering fruit acid, which affects digestion and absorption.
Cooking Skills：The fruit is round, slightly flat up and down, the peel and pulp are not easy to separate, the capsule flap is tight, there are generally 10 flaps, and the taste is sweet and sour. The fruit can be eaten raw, mostly used as a fruit after meals or juiced for drinking, and can also be made into candied fruit, jam, fruit wine, and processed into canned food.
Notes：It is not advisable to eat before meals or on an empty stomach, otherwise the organic acids contained in oranges will irritate the gastric mucosa, which is not good for the stomach.
Hesperidin (Hesperidin) in the peel and nerol (Nerol) extracted from the flower are both available for medicinal purposes. Many orange juices commonly sold in Hong Kong are made from concentrated orange pulp exported from Brazil, not freshly squeezed locally.
Dish：
Hong Kong classic dish: Orange Fragrant Bone.
experimental recipes
Citrus Preserved Claypot Rice
Servings: 5 | 10 minutes
Orange Longjing Japanese Dashi Soup
Servings: 5 | 5 hours
French foie gras and orange brulee
Servings: 5 | 3 hours
Salted Citrus Caramel Panna Cotta
Servings: 4 | 7 days + 10 minutes
Smoked Citrus Longjing Tea
Servings: 5 | 5 minutes
Traditional Chinese Medicine recipes
- Candied tangerine peel orange peel jam ~ promotes qi circulation and eliminates stagnation, suitable for those who suffer from loss of appetite due to heavy humidity in spring
- Moisturizing Lung and Cough Fruit Soup ~ Nourishes the lungs and reduces qi and relieves cough, suitable for people with dry cough without phlegm, dry mouth and throat in the later stage of coughing
- Chinese yam in orange juice and orange zest with shredded chicken ~ invigorating the spleen and appetizing
"Orange" recipe (dried orange slices, raw and cooked barley, Chinese yam, white lentils, Poria cocos)
Pre -order once a week. After the order is placed, fresh products will arrive within 2 days. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Orange
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and organic pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
