Around the world, there are approximately 1 billion citrus trees thriving in countries ranging from Italy to Haiti, Vietnam to Senegal, and beyond. All of the world's commercial citrus fruits share three main ancestors: the Mandarin (Citrus Reticulata), the Pomelo (Citrus Grandis), and the Citron (Citrus Medica). The very first citrus ancestor evolved in northeastern India and the borderlands of southwestern China and Myanmar, as evidenced by the archaeological discovery of 8 million-year-old citrus leaves in Yunnan, China.
Today, citrus groves worldwide are dominated by Valencia, Navel oranges, Lisbon lemons, and Persian limes. However, indigenous groups still coexist with the wild ancient relatives of these fruits. In Meghalaya, the home of the Khasi tribe, you'll find villages scented with oranges and forests teeming with wild citrus. This region alone houses two-thirds of India's biodiversity. Citrus fruits here play various roles, including being placed on the dead during death ceremonies and serving as natural insecticides in the region's humid conditions.
The word "orange" originated from Hindi literature and, along the Silk Road, transformed into "neranji," eventually becoming "naranja" in Spain, "laranja" in Portugal, "arancia" in Italy, and "orange" in France. (Reference: Dan Saladino's 'Eating to Excitation')
While citrus fruits often evoke images of the Mediterranean in Europe, there's limited information about Japan's citrus production. Japan boasts over 80 types of citrus fruits, including the lesser-known Unshu mandarin orange, which thrives in regions like Wakayama, Ehime, and Shizuoka due to their similar Mediterranean-like weather.
Source:https://www.kajuen.co.jp/introduction/
One such citrus, "Yuzu," beloved by chefs worldwide, originally hails from the upper Yangtze River basin in China. It reached Japan via the Korean Peninsula, flourishing over 1300 years ago and finding use in medicine in western Japan. Japanese yuzu boasts an unmatched, rich aroma due to cultivation in inland mountain areas with significant day-to-night temperature fluctuations. Japan produces around 27,000 tons of yuzu annually, with Kochi Prefecture leading the way, contributing about 52% of the total. In Kochi, yuzu cultivation areas span 860 hectares, approximately 1200 times the size of a soccer field.
Source: https://delishkitchen.tv/articles/1748
Ehime Prefecture, renowned for its delicious mandarin oranges, benefits from an ideal environment with abundant sunshine and nutrient-rich, well-drained soil. In the late 1900s, the number of farmers cultivating mandarin oranges surged, ultimately surpassing Shizuoka Prefecture's production levels by 1968. Ehime's sloping islands along the coastline, Chito Seto and Uchiuchi Islands, are particularly famous for producing these delectable mandarins.
Ehime mandarins thrive under the "three suns" of direct sunlight, sunlight reflected from the sea, and warmth radiated from the stone walls. While rice typically takes the spotlight as Japan's representative agricultural product, mandarin oranges reign supreme in Ehime, both in terms of production value and diversity. In 2011, Ehime produced approximately 260,000 tons of citrus varieties, making it Japan's top citrus producer.
Now, let's explore some of the key mandarin orange varieties:
Unshu Mandarin Orange: This easy-to-peel citrus fruit is primarily produced in Wakayama, Ehime, and Shizuoka prefectures. (Source: Hankyu Foods)
Iyokan: Named after Iyo no Kuni (Ehime Prefecture), this juicy and sweet citrus is easy to peel by hand and typically available from late December to March.
Kiyomi: A hybrid of oranges and Satsuma mandarins, Kiyomi offers a balanced flavor of sweetness and acidity. It's similar to an orange in appearance.
Tosa Pomelo (Buntan): This pomelo, native to Southeast Asia, is renowned for its size and is a specialty of Kochi Prefecture.
Shiranui: A cross between Kiyomi and Ponkan, this citrus variety features rugged outer skin, protruding stems, and a sweet, juicy interior. It's commonly available from February to April in Kumamoto and Ehime prefectures.
If you ever find yourself in Ehime, don't miss these fantastic places:
Nino Farm in Uwajima: Explore the beauty of agriculture at Nino Farm.
Citrus Sommelier: Become a citrus expert by taking courses and learning all about citrus fruits at Citrus Sommelier.
Muchachaen Mandarins: Discover the world of mandarins at Muchachaen Mandarins."
Many chefs around the world are familiar with yuzu, but did you know that Japan cultivates over 80 varieties of citrus fruits in regions with Mediterranean-like climates, such as Ehime?
Do the 80 types of citrus include lemon? In fact, lemons grown overseas are heavily contaminated with pesticides, so I was intrigued by the fact that they prefer pesticide-free lemons from around the Seto Inland Sea.
I believe they grow lemons there, but when I think of Ehime, I think mikan. I have not found yet pesticide free lemons from there, need to search more lol ♥️
Yes, I went on business trips to Ehime and Hiroshima many times and bought various citrus fruits on the way home, and I enjoyed them. I didn't see a lemon in your diagram, so I was wondering what it was. I also saw mikan juice coming out of a faucet in Ehime.😅