Taiwanese mandarin oranges, also known as Taiwanese tangerines or mandarins, have a rich history dating back 200 years. They originated from China and have become a well-known variety of mandarin oranges globally. In Taiwan, they hold cultural significance and are often exchanged as gifts, especially during holidays and festivals.
Mandarin oranges are primarily a fall and winter fruit in Taiwan, with the main harvesting season occurring from September to December. They are renowned for their high dietary fiber content and are rich in essential nutrients, including vitamin A, vitamin C, calcium, magnesium, phosphorus, and potassium. In traditional Chinese medicine, the peels of mandarin oranges are considered “cooling” and are believed to alleviate dryness, promote fluid secretion, relieve coughs, reduce phlegm, and stimulate the appetite. They are also associated with health benefits such as alleviating constipation, reducing mucus, aiding digestion, and more.
Freshly harvested mandarin oranges have high citric acid levels, providing a sweet and refreshing flavor. As they ripen, their skins become brighter, and their sweetness intensifies. The fruit is easy to peel and has juicy, soft flesh. The delightful aroma of mandarin oranges makes them a popular choice for fresh consumption, but they can also be used to make freshly squeezed orange juice or as a seasoning in various culinary dishes.
Mandarin oranges are produced in large quantities in Taiwan, with regions like Tungshih Village in Taichung County being well-known for their high-quality mandarin production. Changhwa County’s Yuenlin Village is also renowned in Taiwan for its mandarin production. Taiwanese mandarin oranges are known for their exceptional sweetness and flavor, making them a top agricultural product in the country.
Taiwanese mandarin oranges are celebrated for their unique qualities and are a symbol of abundance and tradition in Taiwanese culture.
