Green, Green Tangerine!

Green, Green Tangerine

Stacks of Goodness

So my favourite time of year has arrived. Well, perhaps not my fave weather-wise, but certainly for fruit. They're called 椪柑 [peng4gan1]. Scientific name: Citrus poonensis; common names are Chinese honey orange or simply tangerine (or a variety thereof). They are quite possibly the best fruit I have ever tried, certainly the best variety of orange. 

Green on the outside, orange on the inside

 They come out around late October in Taiwan. You'll notice them; they look like unripe oranges picked too early. But they're not. Their green exteriors belie their very much ripe and very much tasty interiors. Pulling one in half you'll see orange flesh, which contrasts strongly with the lime-green rind. 

Critics agree: peng gans get two thumbs up

In the taste department, they're unbeatable. Some people don't like the early crop of these gems. They say they're too sour. Not so, in my humble opinion. I believe they possess a perfect balance of tart, sweet and sour. Later crops that tend to have all orange skins are also nice, but tend to be a bit more on the sweet side. Still, they are really quite unlike any other strain of oranges anywhere. If you are in Taiwan during the Autumn season, have a look around for peng gans, the green tangerines!

Point of interest: The pictures above include the Chinese measurement 斤 (jin1). It is a Chinese measurement unit, equivalent to 500 grams or just under 18 ounces.