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Dalandan oranges have a bright green skin that is shiny and firm to the touch. The fruit is egg-shaped or obovate and is four to seven centimeters in diameter. The rind is a deep kelly green hue and can have a slight orange tinge. Easy to peel, the flesh is sour and gains hints of sweetness as it matures. The juice of the Dalandan orange is both refreshing and tart.
Dalandans are available during the winter months.
The Dalandan orange is also known as the green mandarin, sour orange, som orange, the pearl of the orient and is sometimes considered a lemon variety. Dalandans, botanically known as Citrus aurantium, are related to the valencia orange and are considered late-season oranges.
Oranges are a great source of vitamin C and also contain vitamin A, iron, and calcium.
The Dalandan is enjoyed eaten fresh, out of hand, juiced and added to both hot and cold preparations. The fruit makes a refreshing juice or shake. The best use of sour oranges is for making marmalades and is widely exported to England and Scotland for that use. Use in marinades for fish or meats, in place of vinegar or another citrus. Dalandan can also be used in making sauces, creams, and jellies. Bitter orange oil is made from the rind and is produced in Sicily, Spain, West Africa, the West Indies, Brazil, Mexico and Taiwan. It is used for flavoring candy, soft-drinks and liqueurs, ice cream, baked goods and chewing gum.
In Mexico and Central America, the Dalandan leaf is used to make a tonic and sedative. Oil from the rind has been used in the Philippines to treat rheumatism. The more sour Dalandans are dipped in salt in the Philippines to make them more edible. In Mexico they are halved, salted, and coated with a paste of hot chili peppers. In Egypt, the juice is fermented and made into wine.
The Dalandan orange is native to southeastern Asia and grows best in warm climates. The tree is said to have washed onto the shores of islands in the south Pacific during prehistoric times. The sour orange has been growing in Spain since around 1000 A.D. and was the only orange in Europe for 500 years. It was brought to the Americas by the Spaniards in the 16th century. Today, you can find the Dalandan sold in markets and used as an ingredient in dishes in the Philippines, Central America, Spain, India and in parts of the Middle East. The word “dalandan” is a Tagalog word from the Spanish word for orange, naranja. It is known as a sour orange in English and is sometimes called Mandarin or the Green Mandarin in Central and South America. Another Tagalog word for Dalandan is Kahel, from the Spanish cajel (naranja zajarí).
Recipes that include Dalandan Oranges. One is easiest, three is harder.
|Two Ladies and a Spoon||Dalandan Sorbet|