Naran (Local Mandarin)

ORIGINS

China.

TASTE

Sweet and slightly sour taste

AYURVEDA & MEDICINAL USES

Naran is high in Vitamin C. It is also helpful in maintaining the health of the teeth and other bones of the body. It prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.

The vitamin C in naran ensures a speedy recovery from viral and bacterial infections.

It prevents constipation, improve bowel movement and eliminate stored fat.

NOTABLE FACTS

In the Philippines, naran is called “golden lime” or “lemonsito.” It is a cross between the Citrus and Fortunella genera. That is why the skin is sweet like a kumquat and the juice sour like a lime.

TRY-ME RECIPES

Marmalade - 4 cups thinly sliced, seeded naran (about 1 1/2 quarts)
3 cups water (or if you have less naran, figure 3/4 cup water for each 1 cup of fruit) 4 cups sugar (1 cup sugar for each cup of fruit)
Wash the fruits very well because you will be using the peels. Remove the stem ends and squeeze the juice through a strainer to remove all seeds. Seeds make the marmalade bitter.
Slice some of the skins thinly. Put the fruit juice, water and sliced skins in a pot and bring to a boil. Simmer for 20 minutes. Let cool to room temperature and place in the refrigerator overnight to extract the pectin. Take the cold juice out of the refrigerator and add sugar. Boil the mixture over
medium-high heat until it reaches 220 degrees. If you don’t have a thermometer, boil for 20 minutes. Skim the scum on top and put in sterilized jars. Set on the kitchen counter until it settles.