Now is the perfect season for eating citrus fruits. Oranges, tangerines, pomelos... these fruits may look similar in size and share a sweet-and-sour flavor, but what are their connections and differences?
Tangerines: Moisturize the Lungs and Resolve Phlegm
Famous varieties include Shatangju and Nanfeng蜜橘. They are about the size of a ping-pong ball, oblate-spherical, usually orange-yellow or tangerine-colored, with a loose, easily peeled skin. They have a delicate fragrance, with a nipple-like protrusion at the top and an indentation at the blossom-end.
It's worth mentioning that Lu Gan (called this way in Fujian and other places, while called "Ponkan" in Zhejiang, Guangdong, and other areas) is also a type of tangerine, not a mandarin orange. Tangerines are rich in citric acid, vitamins, and essential elements for the human body such as calcium, phosphorus, magnesium, and sodium.
It has the effect of promoting saliva secretion and relieving coughs, used for symptoms of gastrointestinal dryness and heat; it has the function of harmonizing the stomach and promoting urination, used for abdominal discomfort, difficult urination, etc.; it has the effect of moistening the lungs and resolving phlegm, suitable for symptoms of lung-heat cough.
Tangerines are mild in nature, so even patients can eat them in moderation. It is generally better to choose those that are medium to small in size, well-shaped, with a smooth surface and fine oil glands.
Kumquats: The Skin is More Nutritious Than the Flesh
The smallest of the citrus fruits, kumquats are the typical representative of the Fortunella genus. Although the flesh is little, it can be eaten with the skin on. The nutritional value of kumquat skin is astonishing: 80% of the vitamin C is stored in the skin, which not only has a liver-detoxifying function but also nourishes the eyes and protects the immune system, ranking among the highest in nutritional value among citrus fruits.
Kumquat skin is thick, smooth, and has many oil glands (which produce aromatic gas when pressed). In addition to being eaten fresh with the skin, it is often used to make candied fruits, beverages, fruit wines, and other leisure foods.
Lemons: The More Sour, the More Nutritious
The fruit is oval-shaped, mostly yellow, and the skin is not easily peeled. It contains niacin and rich organic acids, with an extremely sour taste. Lemon juice has a strong bactericidal effect, and people also often use it to eliminate odors. Adding some lemon when eating seafood or drinking wine can make the taste more delicious.
Depending on the origin, lemons can be yellow, orange-yellow, or green. Relatively speaking, the more vibrant the color, the higher the maturity and acidity, so they can be the focus of selection.
Sweet Oranges: Sweet and Fragrant, Lowers Blood Lipids
Common varieties include common sweet oranges, navel oranges, and blood oranges. Among them, the navel orange has a navel at the top of the fruit, that is, an underdeveloped small fruit is embedded in the top of the fruit, it is seedless, the flesh is crisp and tender, and the taste is richly sweet with a slight sourness. Oranges are also called yellow fruits, the citrus fruits are spherical, the peel is orange-yellow, not easy to peel, and the juice is sweet and fragrant.
It contains a large amount of sugar, a certain amount of citric acid, and rich vitamin C, with high nutritional value. Research shows that drinking three glasses of orange juice a day can lower the cholesterol level in the body.
The flavor of oranges varies slightly by region. Oranges in the Huguang area have low acid content, while those along the Yangtze River have a slightly higher acid content. The mandarins we are familiar with, such as Wenzhou蜜柑, Jiao Gan, and Dahong Gan, are mostly hybrids of oranges and tangerines. Their peel is harder to peel than tangerines but easier than oranges that need to be cut with a knife. Mandarin fruits are juicy, moderately sweet and sour, and rich in nutrients such as sugar, organic acids, and minerals.
Pomelos: Cool in Nature, Reduces Internal Heat
More famous varieties include Guanxi Miyou, Shatian Pomelo, Yuhuan Pomelo, etc. Pomelos are fragrant, sweet and sour, cool and moist, nutritious, and have high medicinal value. Pomelo fruits are large, generally over 1 jin (500g).
It is rich in carotene, B vitamins, vitamin C, and various minerals. Pomelos are cool in nature, and eating them has a certain effect of reducing internal heat. Guangxi Shatian Pomelo is shaped like a pear, with a total acid content of 0.3-0.6 grams per 100 ml and a vitamin C content of over 100 mg.
The flesh is crisp, tender, and refreshing, white or flesh-colored, with a rich sweet flavor and superior quality. Medium to large sizes are better. After harvesting, storing the fruit for about half a longer will make it taste more delicious.
Helpful Tips
When buying citrus fruits, you should choose the freshest ones.
First, smell to see if there is a natural fragrance.
Second, touch it with your hand to see if the peel is sunken and if the flesh is firm. It is best to choose fruits that are fragrant and have firm flesh.
Finally, if possible, choose those with a fruit stalk or a few leaves. It is best for the body to eat about half a jin (250g) of citrus fruits per day.