The taste of bergamot is sweet, with a faint sweetness, but it is not particularly sweet.

The fruit bergamot may not be very common, so it will not be eaten often. It is very crisp to bite and very sweet to eat. Bergamot has a fresh and elegant aroma, which is similar to other oranges, but you need to feel what it smells like.

Bergamot is usually the best eaten raw, and the eating method is relatively simple, that is, the white meat inside is taken out and eaten directly, and the taste is very delicious.

Historical background of bergamot

Bergamot (scientific name: Citrus Medical. var. Sarcodactylisswingle), an evergreen shrub or small tree in Rutaceae, has triangular new branches, alternate leaves, long oval shape, transparent oily spots, bright yellow skin, wrinkled and shiny top, and often open like a finger, hence the name Bergamot, with white flesh and no seeds.

Bergamot is one of the varieties of citron. It likes warm, humid and sunny environment, and is not tolerant to cold, frost and drought. It is planted in all parts of China south of the Yangtze River.

The fragrance of bergamot is stronger than that of citron, and it is more fragrant after long-term storage. Medical bergamot has different names due to different producing areas. Orchid bergamot produced in Zhejiang (mainly produced in Lanxi County), Fujian, Guangdong and Guangxi, and Sichuan and Yunnan are called Sichuan bergamot and Yunnan bergamot respectively or collectively.