Dekopon fruit
Dekopon is a cross between a Kiyomi tangor and a Ponkan. Kiyomi tangor is a variety from Japan and a cross between a Trovita orange and a Mikan or Satsuma. Dekopon is a seedless and highly sweet citrus fruit developed in Japan in the year 1972. The generic name of Dekopon is shiranuhi or shiranui. The size of Dekopon was very large and protruding bump on the top of the fruit and had sweet taste.
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Full List of Fruits Dekopon fruit
Full List of Fruits Dekopon fruit
Dekopon fruit
Scientific Name:shiranuhi
The fruit has a flavor like an orange and sugars coat the back of your mouth to the point it's like having eaten candy. It was made perfect-seeming, very dense and has taut skins. The name dekopon was derived from portmanteau between the word deko and pon in ponkan. In Japan the dekopon fruit grows more than the Ponkan and sales for up to nine dollars.
The fruit was also termed as Hallabong in Korea, which was softball sized and orange like a Halloween pumpkin.
The fruit has a flavor like an orange and sugars coat the back of your mouth to the point it's like having eaten candy. It was made perfect-seeming, very dense and has taut skins. The name dekopon was derived from portmanteau between the word deko and pon in ponkan. In Japan the dekopon fruit grows more than the Ponkan and sales for up to nine dollars.
The fruit was also termed as Hallabong in Korea, which was softball sized and orange like a Halloween pumpkin.
The fruits are mainly cultivated in large greenhouses to maintain constant temperature, and harvested from December to February. In garden farming, the fruit is harvested from March to April. After the completion of harvesting, dekopon is left for a period of 20-40 days were the levels of citric acid in the fruit lower while the sugar levels increase to produce an appealing taste for the market. The products with citric acid below 1.0% can be sold with the name dekopon.
Ingredients
- 1/2 to 3/4 cups fresh dekopon (Hallabong) juice
- Pinch of salt
- 1 tablespoon lemon juice and egg
- 2 large yolks
- Zest from one orange
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter and nutella
- 4 slices soft white sandwich bread
Take a medium saucepan, add hallabong juice and heat about 3-5 minutes. Pour into a measuring cup to cool, and add the orange zest and lemon juice. Whisk together the sugar, egg, egg yolks, and salt in a medium bowl. When the hallabong juice reduction has cooled to room temperature, whisk it into the egg mixture in a steady stream.
Cook over low-medium heat, until the mixture thickens to a pudding like thickness. It takes 6-8 minutes, and the curd should reach 180 degrees.
Remove from heat and leave zest to harden. Stir in butter until well-combined. Once stressed, store the hallabong curd in the refrigerator. Place a sheet of plastic-wrap over the top, to avoid a weird rubbery skin.
Cook over low-medium heat, until the mixture thickens to a pudding like thickness. It takes 6-8 minutes, and the curd should reach 180 degrees.
Remove from heat and leave zest to harden. Stir in butter until well-combined. Once stressed, store the hallabong curd in the refrigerator. Place a sheet of plastic-wrap over the top, to avoid a weird rubbery skin.
To make a panini with nutella and orange curd:
Spread about 1 tablespoon of nutella and orange curd on a slice of bread. Top with other slice of bread. Make panini press for the greatest ease and to make it crunchy. Place a small pat of butter in a skillet atover medium heat, and whirl to cover pan. After the butter ceases foaming, place sandwich in skillet and weigh down the sandwich with a heavy small pan. Remove from heat when the bottom is golden brown. Cut into quarters and now it's ready to serve.
Spread about 1 tablespoon of nutella and orange curd on a slice of bread. Top with other slice of bread. Make panini press for the greatest ease and to make it crunchy. Place a small pat of butter in a skillet atover medium heat, and whirl to cover pan. After the butter ceases foaming, place sandwich in skillet and weigh down the sandwich with a heavy small pan. Remove from heat when the bottom is golden brown. Cut into quarters and now it's ready to serve.
