Kinnow’s Story: How a California Mandarin Became Pakistan’s Orange (Video)

Transcript

Kinnow: California to Pakistan

Imagine a fruit that traveled from a California lab to become the beloved winter snack of Pakistan. That’s the story of the kinnow.

Origin story

In 1915 a breeder named Howard Frost crossed two mandarins, the King and the Willowleaf, at the University of California’s citrus station. The hybrid was released in 1935 as the Kinnow. A few years later it arrived in Punjab, and today most of Pakistan’s winter crop comes from orchards around Sargodha.

At a glance

The Kinnow is a mandarin hybrid, not a true orange. It was bred in 1915 in California and released in 1935. Its main growing region today is the Sargodha district of Pakistan, with pockets in India’s Punjab and Rajasthan.

Hybrid to Pakistan’s orange

Think of a hybrid like a child with two parents. Frost wanted a juicy, richly flavored mandarin, so he mixed pollen from the King with the Willowleaf. The King contributed size and strong taste, while the Willowleaf gave sweetness and aroma. The best tree was named Kinnow and released to growers in 1935.

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The fruit Punjab calls its own was bred on the other side of the world, and found its real home here.

Kinnow vs tangerine

Kinnow belongs to the broad mandarin group, just like tangerines, which are easy to peel and reddish. A malta is a sweet orange with a tight skin, while a musammi (mosambi) is a low-acid orange mostly used for juice. The quick map: Kinnow is sweet-tangy, very juicy, and often seeded; tangerine is milder; malta is firmer and sweet-sour; musammi is mild and greenish.

Surprising facts

Kinnow juice can become bitter if it sits, thanks to a compound called limonin that forms slowly after squeezing. Export-grade fruit is washed, waxed and graded in packhouses, the wax being food-grade. A typical kinnow carries a lot of pips, which is why breeders keep working on low-seed varieties.

Picking a sweet kinnow

Wait until January for the sweetest fruit; early December can be sharper. Choose a deep, even orange colour, a slight green patch is okay, but a dull, dry peel is not. Heavier fruits for their size usually contain more juice. The peel should feel slightly loose but not hollow; a very spongy peel means dry segments inside.

Storing longer

Keep kinnow in a cool room out of direct sun for about a week, preferably in a basket that lets air circulate. In the refrigerator’s vegetable drawer it usually lasts two to three weeks. Don’t store them in a closed plastic bag, trapped moisture speeds mold, and one moldy fruit can spread spores quickly.

What it does for you

A medium kinnow provides roughly 50 to 70 calories, a good share of daily vitamin C, some fibre and potassium. It’s a refreshing winter snack, but it won’t cure a cold. It’s a better alternative to sweets or fizzy drinks. Whole fruit beats juice because juice loses most of the fibre and lets you consume a lot of sugar quickly.

Elders’ advice

Many families believe kinnow can cause cough and ban it for children in winter, but there’s no solid evidence that citrus triggers colds, which are viral. Cold fruit straight from the fridge can irritate a sore throat, so serving it at room temperature helps. Grandmothers often peel it and let the segments sit for a while before eating.

Safety tips first

Avoid rubbing citrus juice on skin before going out in the sun, it can cause a burn-like reaction called phytophotodermatitis. For children under five, remove seeds and the tough membrane and give small pieces. If your medication warns against grapefruit, ask a pharmacist about other citrus. People with diabetes should eat one fruit at a time, not juice. Those with kidney disease should check potassium limits with a dietitian, and acid reflux sufferers may want to avoid citrus on an empty stomach.

Thanks for watching

For the full story and more tips, read the post on thecareonline.com, and remember, this isn’t medical advice.