Description
Sustainable Producer Social Enterprise Fushan Farm
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Sustainable Producer Social Enterprise Fushan Farm / Northern Taiwan Farm & East Small Farm
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Background
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Binomial Name：
Chinese Name：柑 | 柑橘
Other Name：Mandarin Orange | Tangerines
Basic Introduction：Tangerines are smaller and less rounded than the oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp. All of these traits are shared by mandarins generally. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
In Taiwan, the supply period of ponkan is from October to January and February of the following year. October to December is the production period of "Green Ponkan", and the main production areas are concentrated in Tainan and Chiayi. January to April is the supply period for "stored tangerines". They are harvested in January and stored until April. The main production areas are Taichung and Miaoli. There is plenty of sunshine in the Jianan area, and the ponkan peel is still green in early October, but it has become slightly sweet. At this time, the harvest and supply are "Green Ponkan". Green ponkans are not easy to store and can only be supplied until December. In the central region, the sunshine is not as sufficient as that in the south. Ponkans have a longer growth period. When they are ripe, the peel is orange-yellow, with moderate sweetness and sourness.
Variety：Ponkan (Chinese honey orange), Unshu mikan, Tangier, Morocco, Murcotts, Moragne
Supply Season：The main production period is from November to March of the following year, and Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：
#Remarks Matters：
Commonly Used Dishes：
Supply Period： From November To December
🥗 Recipes (English Veersion)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Note (English Version)：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
