Description
Hung Tai Fresh Fruit
🚚 The Fastest Delivery Time : 2-3 day delivery.
🐝 Supplier / Place Of Origin：Hung Tai Fresh Fruit / Katsuyama, Japan
🌱 About the Supplier：
Cheung Gor have worked as a chef in a hotel for many years, and I definitely have requirements for ingredients. In another runway, He engaged in fruit wholesale. In 2013, Cheung Gor just rented my own durian factory in Thailand. Winning the love of customers and scientists, there is a T Market in Tin Shui Wai that sells fruit directly and operates a neighborhood business.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Citrus unshiu
Chinese Name：日本蜜柑 | ミカン
Other Names：Japanese Mikan
Product Description：Mikan Orange typically have 10 to 12 easily separated segments with tough membranes. The flesh is extremely delicate and cannot withstand the effects of careless handling. The color of the fruit often depends on the climate; satsumas grown in humid areas may have green skin when ripe, while satsumas grown in areas with cooler nighttime temperatures may have a bright reddish-orange skin when ripe.
🍊Japanese Saga Bijin Mikan Orange
A renowned brand of Saga mikan, this fruit has a great balance between sweetness and tartness. You’ll fall in love at first bite.
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🍊Japan Kumamoto Hinosakigake Mikan
A variety harvested in early autumn. The skin is light yellow in colour with a hint of green, while the flesh is of a rich orange shade. The taste is refreshing, with an excellent balance of sweetness and acidity.
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🍊Japanese Takashima Farm Mikan (Available from Nov)
This Japanese mikan produced by city’super’s partner farm is grown in high-altitude areas and has a traditional flavour. The skin is easy to peel and the taste is sweet and refreshing.
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🍊Japan Fukuoka Yamakawa Mikan (Available from Nov)
Produced in Fukuoka Prefecture’s Yamakawa Town, known as the “Town of Mikans”, these mikans are of a variety known for its rich flavour and sweetness. The flesh is dark orange, delicate and juicy, with relatively low acidity.
Mikan skin and orange flesh are thinner than an orange, the skin is easy to peel, and the meat fiber is obviously thicker than an orange.
Mikan and Mikan are similar and are often confused in modern Chinese, but strictly speaking Mikan is larger than Mikan and smaller than orange; the skin is thicker than Mikan and easier to peel than orange. Mandarin oranges and Mikans are collectively called wide-skinned Mikans.
Mikan are grown in Japan, Spain, central China, Korea, the United States, South Africa, South America, New Zealand and the Black Sea coast.
In Taiwan, the supply period is from October to January and February of the following year. The production period of "green peel mandarin" is from October to December, and the main production areas are concentrated in Tainan and Chiayi. The supply period of "storage oranges" is from January to April. They are harvested in January and stored until April. The main production areas are Taichung and Miaoli. The Jianan area has abundant sunshine, and the peel of the ponkans is still green in early October, but it is slightly sweeter. At this time, the "green peel ponkans" are harvested and supplied. Green-skinned ponkans are difficult to store and can only be supplied until December. In the central region, the sunshine is not as abundant as in the south, so the growth period of ponkans is longer. When mature, the peel is orange, moderately sweet and sour, and it is resistant to storage. If the storage technology is good, it can be supplied until April.
Variety：Ponkan (Chinese honey orange), Unshu mikan, Tangier, Morocco, Murcotts, Moragne
Supply Season：The main collection period is from November to March of the following year, and Hong Kong is supplied throughout the year.
Storage Method：If it is stored at room temperature, the mandarin can be kept fresh for one week, and in the fresh -keeping room in the refrigerator with high humidity, it can be stored for one month. Save citrus at room temperature is more juicy.
#Should Be / Avoided：
Pregnancy should eat citrus
Attribute level
Sweet and sour
Effect appetizer
Some substances secreted by the placenta in the early stages of pregnancy have the effect of inhibiting gastric acid secretion, which can significantly reduce gastric acid, reduce digestive enzyme activity, affect the digestion and absorption of gastrointestinal and intestines, so that pregnant women have nausea and vomiting, decreased appetite, and weak limbs and other pregnancy. Symptoms. Pregnant women eat citrus can improve the symptoms of gastrointestinal and gastrointestinal discomfort, can also increase appetite, strengthen nutritional absorption and favorable fetal growth. Humania is rich in vitamin C and nikinic acid. They have the effect of lowering blood lipids and cholesterol in the human body. Therefore, pregnant women with high coronary heart disease and high blood lipids are good for citrus.
The inside of the citrus contains dietary fiber and pectin, which can promote laxative and reduce cholesterol, which is very helpful for pregnant women during pregnancy.
At the season of mature citrus, pregnant women can choose to eat 1-2 high-quality citrus a day. Pregnant women in the late pregnancy should eat 1 citrus for more than 2 days. Pregnant women with poor gastrointestinal function, eating too much citrus is prone to trouble of gastric stones. Remember that the citrus has a lot of calories, and if you eat too much at a time, you will promote stomatitis and periodontitis.
*Edible Compatibility：
Oranges should not be eaten with radishes and milk, and when taking vitamin K, sulfa drugs, spironolactone and potassium supplements, oranges should not be eaten at the same time.
Cooking Skills：
Easy clementine recipes
This is a festive spin on a classic Victoria sponge – instead of jam and cream, it's layered with a homemade clementine curd (you can use shop-bought, if you prefer) and a champagne-spiked cream.
Clementine is the star ingredient in these silky desserts – they only require 15 minutes of hands-on time, too.
Infuse your own gin with festive flavours, wrap it up nicely and give it to a special someone this Christmas. It's a unique and thoughtful gift that's really easy to make.
A classy, grown-up take on an upside-down cake, with ruby red grapefruit, clementines, a light almond sponge and a gin-heavy drizzle on top.
This recipe for clementine and prosecco trifle is a great modern twist on a British classic. It looks and tastes amazing, so it's guaranteed to impress guests. Freeze the egg whites until you want to make meringue, or use them in virtuous omelettes.
Check out this clementine drizzle loaf, a festive take on the classic lemon drizzle cake. This light loaf recipe is super-simple to bake, and it's an easy crowd-pleaser.
Check out our cute clementine bakewells. This easy recipe makes for a great afternoon tea treat, and they're gluten-free, too.
This easy five-spice duck is a great roast for when there’s just a few of you for dinner. It feels celebratory to bring a whole roast bird to the table, and the clementines and spices will make the kitchen smell really festive.
This clementine trifle recipe with complex, subtle spicing comes from The Bath Priory. Make it for a quick and easy crowd-pleasing Christmas dessert.
This spiced clementine upside-down cake is great served warm with Greek yogurt as pud, or just as an afternoon treat. The whole spices make it look really stunning when you turn it out.
This sharp orange cheesecake is taken to another level with a dark chocolate sauce that you pour over just as you serve. A dessert that would bring any Christmas dinner or party to a glittering end!
Our gluten-free festive clementine cake makes a great alternative to traditional Christmas puds. Slice it and watch everyone come running for a piece of this fruity, sweet, yogurt-y deliciousness.
Whip up this tempting cocktail in just 10 minutes. Whether you dust off your juicer or buy shop-bought clementine juice, your guests will love this sparkling fizz.
The best recipe for clementine muffins. Clementines give a more subtle, delicate flavour than oranges in these light muffins, and the trick to making them well is to not overmix the batter before you pop them in the cases – it needs to be lumpy. Bake and enjoy!
Notes：Mikan and Mikan are similar, and are often confused in modern Chinese, but strictly speaking, mandarin is larger than Mikan and smaller than orange; the skin is thicker than Mikan, and it is easier to peel than orange. Mikan and Mikan are also collectively referred to as wide-skinned Mikan.
Dish：
Mikan Cake
Mikan cake is a cake mainly flavored with Mikan. It may be topped with a sweet glaze or sauce, powdered sugar, honey and clementines, or candied clementines. It probably originated from the orange cake in Sephardic cuisine. In pop culture, the cake played a minor role in the plot of the 2013 film The Secret Life of Walter Mitty.
Caladare sandwich made with fruit!
Spring-flavored mixed sushi "Tataman" with ripe kumquats
Summer Ohisama Smoothie
"Kumquat Sushi" in Miyazaki Prefecture
How to Eat: Freshly squeezed citrus fruits are the traditional way to eat them: naturally juicy. They are a great breakfast starter to start the day. Other ways to use citrus include making sorbets, jams, cakes, crepes and fruit salads; citrus can also be used to make cocktails and sauces to accompany white meats.
Pair them with cream cheese or add them to your favorite citrus cocktail for a refreshing kick.
clementine cake
Clementine cake is a cake flavored mainly with clementines. It may be topped with a sweet glaze or sauce, powdered sugar, honey and clementines, or candied clementines. It probably originated from the orange cake in Sephardic cuisine. In pop culture, the cake played a minor role in the plot of the 2013 film The Secret Life of Walter Mitty.
Pre-order for 2-4 days. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Japanese Mikan
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.
