Citrus honey - Mamalù - Sardinian honey on sale
Citrus honey made by the beekeepers of Siamanna (Sardinia)
Citrus (citrus, spp) are native species of Asia, the family of rutacees. Evergreen plants, prefer siliceous soils. The citrus species includes orange, lemon, mandarin, bergamot, cedar, grapefruit.
Citrus honey - Mamalù - Buy online Sardinian honey
Citrus honey is one of the most popular and appreciated unifloral products in the world. In Italy, it is the second, for distribution in stores and in preferences of those who love honey, only in acacia.
This is due to its organoleptic characteristics: light color, scent of flowers and sweet taste all like (or almost all) honey consumers.
Although cultivation of citrus spreads all over the world, in Mediterranean and tropical climates, the production of unifloral honey is mainly where this culture takes on intense character and bloom occurs at a definite time (and not protracted, and thus superimposed to other blooms, as is often the case in the tropics); in particular, the productions of Mexico, California, Florida, Israel, Spain and Italy are known. Citrus honey is produced in our country mainly in Sicily and Calabria, but Puglia, Basilicata, Campania, Sardinia and Lazio are also included in the production regions.
Citrus honey - Mamalù - Buy online traditional Sardinian food
Organoleptic characteristics
The color is very clear: almost colorless to straw yellow when liquid; from white to light beige when crystallized.
The smell is intense.
Some words or expressions used to describe it: similar to the flowers from which it comes, honeysuckle flowers, hawthorn or yellow melon.
The flavor is normally sweet with light acidity, the aroma very intense.
Some words or expressions used to describe it: floral, similar to smell, but cooler, with a tendency to fruity.
The tendency to crystallize is mediocre: it is common in slightly moist products, a rather coarse granulation, due to storage in a warm environment during the crystallization period. The same products, dehumidified or held under different conditions (cool temperature), would develop finer crystals.
