Thai Mandarin

Thai Mandarin

Thai tangerines are different from the Western varieties are smaller and more thin-skinned yellowish-green color.
In Thailand, Mandarin with an excellent sweet and sour taste is most often used for making juice, which is sold literally on every corner from street stalls. Tangerines contain a lot of various vitamins (A, C, B1, B2, PP, P) and essential oils. Due to the high content of phytoncides, these fruits have an antimicrobial effect. Season: all year round, peak-from September to February. It has an excellent sweet and sour taste and when squeezed is an excellent soft drink. By the way, this plant was named so in China, because its fruits were available only to rich tangerines. Like the orange, the Mandarin has hybrids: tangelo (tangerine x grapefruit) - the fruit tastes like an orange; natsumikan - the same spontaneous hybrid; tangors (tangerine x orange), Satsuma Mandarin (or Satsuma) - sweet pitted Mandarin. Often used to konservirovaniya; tetrandrine; calamondin (Mandarin x kumquat); chandarany (Ichang x Satsuma mandarins). In some countries, the names "tangerine" and "tangerine" are synonymous. However, tangerines should be called yellow - fruited varieties, and tangerines-intense orange. The fruit pulp contains 7.6-8.3% sugars, 0.7-1.1% acids, 35 mg / 100 g of vitamin C. The composition of the essential oil includes α-limonene, citral, Caprylic and other aldehydes, alcohols, methyl ether of Anthranilic acid, which gives tangerine oil, fruits, leaves and young shoots a peculiar taste and smell. Tangerines are a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in the winter. Tangerines and tangerine juice have a restorative effect on the body, promote digestion, and due to their phytoncidal properties, they have an antimicrobial effect. The phytoncidal activity of the juice is manifested in its effect on pathogenic fungi that cause certain skin diseases.
Mandarin fruits are used fresh and for making fruit juices and compotes. As a spice, it is used in the preparation of various sweet dishes, cookies, sauces, fish, poultry, rice dishes and fruit salads. Tangerine peel is used as a substitute for orange peel in the preparation of various medicines, infusions, syrups, extracts, as well as in the food industry. When repeatedly rubbed into the skin of Mandarin juice, the skin areas affected by microsporia and trichophytia are cured. Alcohol tincture from the peel of tangerines increases appetite, softens the inflammatory secret in the bronchi and upper respiratory tract, and helps to separate sputum. In Eastern medicine, tincture of the peel, as well as its water infusion or decoction, was used for bronchitis, nausea,as an antitussive and digestive aid. Low-growing varieties of tangerines, such as unshiu, are also bred as an ornamental houseplant.
The yield is high, up to 5-6 thousand fruits per tree in a favorable season. Tangerines are the most cultivated citrus crop in China, tropical Asia, India, Japan, the Mediterranean, and the United States in Florida. Japanese frost-resistant species of unshiu is grown on the black sea coast of the Cau.