Citrus sp.


Citrus sp.

This honey is mainly produced in April in the southern citrus fruit plantations and on the respective islands where apiculture is very popular. You obtain honey of mixed citrus fruits and very rarely also honey with only one type of fruit (orange, lemon, clementine.)

Colour very light colour, white cream when crystallised
Crystallisation fine granularity
Aroma intensive, fruity, reminds of orange flowers
Taste honey with a highly intensive aroma between flowery and fruity, slightly acidic
Use this is one of the most appreciated table honeys which is appreciated as an adipsous drink with water, ice and a little bit of lemon
Natural characteristics of the plant essential oils present in the skin and in the flowers which prevent abdominal swelling
Available amounts 40g - 250g - 400g - 1000g
miele di agrumi

To know more about honey

Honey is the nutrient produced by bees starting from the nectar of flowers or from the secretions of living parts of the plants, which bees collect, transform, combine with their own substances, and finally deposit in the honeycombs. Inside the apiary the collected substances are changed from bee to bee several times. This allows for a gradual maturing process and the enrichment with enzymes deriving from the secretions of the bees' glands.
The main components of honey are fructose, glucose, water, other sugars and various substances amongst which organic acids, mineral salts, enzymes, aromas and many others. Honey is a highly nutritious type of food with can be easily absorbed. Glucose provides immediately usable energy, while fructose is metabolized in the liver and provides an energy reserve. 100 grams of honey contain 320 calories. Honey is sweeter than table sugar. It mainly contains monosaccharide, meaning that this results in better digestion.
Glucose immediately enters the blood circulation and can therefore immediately be used, while fructose is consumed much slower and thereby guarantees for a gradual uptake of energy.
Honey is not a complete nutrient as it lacks vitamins and proteins.
Crystallisation is a natural process which mainly depends on the composition (relation between glucose and fructose) and on the temperature (max. 14ºC). If the content of glucose is higher, crystallisation will occur faster. Low temperatures slow it down.

More info

Mieli d'autore - via ai Dossi 22 - Fai della Paganella (Tn)
mob. +39 348 4975501 - fax +39 0461 601758 - e-mail

Piccola bottega del miele | via ai Dossi 22 - Fai della Paganella (Tn)