ミカンの「日南の姫」が色づいてきました。この苗と「星タンゴール」は、夏に灼熱の砂漠と化する２階バルコニーで枯死寸前までいったものを、去年から庭で養生させています。今年は実を３個つけるまでに回復しています。
Tangerine "Hinano-hime" is getting ready for picking. This potted plant nearly died on the upstairs balcony 2 years ago, where it got so hot in the summer that the roots went almost all rotten. After that, the plant has been recovering in the garden and, this year, it has produced 3 fruits.
This is an extremely early-ripening variety, with commercial producers harvesting the fruits in late-August In reality, fruits on my plant become delicious in late-October onwards. I picked one today to see how ripe it was.
種無しスダチはここへきて急激に果皮が黄色くなってきました。サンマが旬の9月頃の収穫とされていますが、うちの場合、その頃は実がまだ小さくて石のように固いです。なのでマイペースで10月から適当に消費しています。
The seedless Sudachi is turning yellow as the weather gets cool. This fruit is supposed to be consumed in September with a certain kind of fish. However, the fruits at that time is still tiny and not very juicy, so I usually wait until late October.
半割にしました。スダチのほうは「種なし」とは言っても、1-2個の種が入ることはあります。日南の姫のほうは完全に種なしでした。
The seedless Sudachi has one stone, which is not unusual. The tangerine has no stones at all.
ミカンのほうの糖度を計ると、21.8度。食べてみると、数字ほどの実感はありませんでしたが、甘かったです。収穫したあと数日放置しておけば、酸が抜けてもっと甘く感じるのかも。店で売っている「宮川早生」よりも、じょうのう皮が薄くて食感は良いです。
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The sugar content of the tangerine was 21.8% which is extremely high - high-end tangerines are supposed to have sugar content of around 12%. When I ate it, it did not seem that sweet. By leaving the fruit for several days after picking, the acidity will be reduced, at which time the sweetness will be enhanced.
