— FRUIT – CITRUS
Miyagawa
The Miyagawa is a Japanese variety of mandarin. It’s an early, popular variety known for its sweet, juicy flavor and virtually seedless flesh. The skin is thin and easy to peel, making the Miyagawa ideal as a snack. In the early season, the skin is often green to yellow-green, even though the fruit inside is already fully ripe and sweet. As the season progresses, the skin becomes more orange.
Origin
The satsuma mandarin originates from China, but it was introduced to Japan in the 16th century. The Miyagawa variety is named after Miyagawa Wase, the grower who developed this cultivar around 1880. In Japan, the Miyagawa is primarily eaten in autumn: it is often the first “mikan” to hit the market in season.
ITALY
How to store
It is best not to store them in the refrigerator, but in the fruit bowl, where they will keep for 1 to 2 weeks.
How to eat
Miyagawa is primarily eaten fresh because its skin is so easy to peel and the segments are juicy and seedless. However, it also proves useful in cooking: the fresh, sweet flesh adds a subtle citrus note to salads and desserts, and the juice is excellent for drinks or as a base in marinades and sauces. This makes the Miyagawa both an ideal snack and a versatile flavoring for both savory and sweet dishes.
