Ponkan

Ponkan is a citrus fruit belonging to the Citrus reticulata species, commonly classified as a variety of tangerine. The name “Ponkan” originates from the Japanese word “pan-ken,” meaning “hollow fruit.” It is native to southern China and the coastal regions of Japan, where it has been cultivated for several centuries. The fruit is medium‑sized, typically 4–6 centimeters in diameter, with a slightly flattened shape and a bright orange skin that feels rough and pebbled. Inside, the segments are tender, juicy, and have a mild, sweet‑acidic flavor that is less harsh than that of sour tangerines. The rind is thin and flexible, making Ponkan ideal for fresh consumption without peeling.

Ponkan thrives in subtropical climates with well‑drained loamy soils. It is grafted onto hardy rootstocks, such as 3–5 years older dwarfing rootstocks, to improve fruit yield and control tree size. The plant is sensitive to frost,requiring protective measures in colder regions. In China, Ponkan orchards cover more than 60,000 hectares, producing about 500,000 tons annually. Worldwide, the fruit is exported to Europe, the United States, and the Middle East, often sold in markets and supermarkets as a premium fruit.

The fruit’s nutritional profile contains vitamin C, potassium, dietary fibre, and small amounts of calcium and magnesium. It is rarely used in processed foods but is popular in fresh fruit salads, desserts, and as a garnish in beverages. Ponkan is also used as a source of dried fruit, though its market share for drying is less than that of common mandarins. Overall, Ponkan occupies a distinct niche within the citrus market due to its sweet yet mildly tart profile, easy-to-eat texture, and relative resistance to common citrus pests when cultivated with modern horticultural practices.