Best Dalmatian Fruits (types and products) Types
Neretvanska mandarina is a citrus fruit similar to a tangerine. It is a segmented fruit with a rind that is easily peeled. The meat of this fruit is very sweet and aromatic, and orange in color due to high carotenoid content. The segments of fruit are easily divided.
The ratio of sugar to acid in the fruit must be higher than 7:1, which is important because this determines the taste and balance of sweetness, tartness and freshness. Every phase of production must take place in the area of the Neretva River Valley.
Marasca is a type of cherry originating from Dalmatia, and the largest yields come from the city of Zadar. These cherries are a variety of classic Morello cherries. They are small in size and have a dark red to blackish color. The flavors are floral, acidic, and slightly bitter due to the stone in the center of the fruit.
These cherries are often used for desserts and liqueurs, such as the famous Maraschino, which is used in numerous cocktails. Due to the geographical and climatological specifics of Dalmatia, Marasca cherries have a higher percentage of minerals, vitamins, and antioxidants than other types of cherries.
Kujundžuša is a white grape variety that hails from Croatia. It is believed to be native to the Imotski region, where it is still mainly cultivated. This high-yield grape is used in easy-drinking and approachable varietal wines.
Kujundžuša-based wines are typically golden yellow. They are naturally low in acidity and tend to have a subtle mineral character. Traditionally, producers created macerated styles, but the technique resulted in dull and unimpressive wines.
The modern approach is based on the earlier harvest, resulting in lighter wines meant for early consumption.
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