Taiwan tangerine

Taiwan Tangerine is a variety of citrus fruit that is native to Taiwan. It is known for its sweet taste and high vitamin C content.

History

The Taiwan Tangerine, also known as the Mandarin Orange, has a long history in Taiwan. It was first cultivated in the 17th century during the Qing Dynasty. The fruit quickly became popular due to its sweet taste and easy peelability.

Cultivation

Taiwan Tangerines are typically grown in the southern part of Taiwan, particularly in the Kaohsiung and Tainan regions. The fruit is harvested in the winter months, from November to January. The trees prefer a subtropical climate with plenty of sunshine and well-drained soil.

Characteristics

The Taiwan Tangerine is smaller than other varieties of tangerines. It has a bright orange skin that is easy to peel. The fruit is sweet and juicy, with a slight tartness. It is also seedless, which makes it a popular choice for snacking and cooking.

Uses

In addition to being eaten fresh, Taiwan Tangerines are often used in cooking. They can be used in salads, desserts, and sauces. The fruit is also used in traditional Chinese medicine for its high vitamin C content and antioxidant properties.

Economic Impact

The cultivation of Taiwan Tangerines plays a significant role in Taiwan's economy. The fruit is not only consumed domestically, but also exported to other countries, including Japan, Canada, and the United States.

See Also

• Citrus
• Mandarin Orange
• Agriculture in Taiwan