每包約12粒 250g per bag of roughly 12pcs
* 皮、肉皆甜不帶苦澀酸味
* 樹上完熟、溫室培植
* 全無農藥，可安心用來造果醬、浸鹹柑桔
有吃柑橘經驗的人，應該會齊聲說「金柑很酸，不能直接吃，只能吃皮」。不過這些溫室柑橘，栽培時間以210天以上為基準，長時間的裁培，消除了以往柑橘的刺激油分，所以不帶酸苦味。
柑橘含豐富維他命，對預防感冒和喉嚨發炎有明顯作用。除了原個吃，也適合用來造果醬、浸鹹柑桔，對上呼吸道抵抗病毒有不錯的效果。
* Whole kumquat is sweet without bitter-sourness
* Tree ripened. Greenhouse cultivated
* No pesticides used. Safe to use for making jam, or salted kumquat
People who have experience in eating kumquat would usually say “kumquat is very sour, you can only eat their skin”. However, the cultivation time of these greenhouse kumquat is no more than 210 days. Long-term cultivation tames down the bitterness and sourness.
Kumquat is rich in vitamins, which has an obvious effect on preventing colds and upper respiratory inflammation. In addition to eating it on its own, it is also safe for making jam or salty kumquat, which has a good effect on the upper respiratory tract against viruses.
