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Satsuma Mandarin - a healthy citrus treat that's sweet, juicy & easy to peel. Satsuma Mandarins are most often eaten out of hand, but they are also used in salads, jellies & fish dishes.

Scientific Binomial Name:

SELECTION INFORMATION
Usage

Also known as Honey Citrus, Satsuma Mandarins are most often eaten out of hand because of their sweet & juicy nature in a convenient package - they make the perfect snack. They are also used in salads - often paired with Fennel, blue cheese and other bold

Satsuma mandarins also do well in jellies and preserves given their high brix (sugar) content. Chefs also enjoy incorporating the flavor components of Satsuma Mandarins into fish dishes including halibut, flounder, rockfish and other mildly sweet species.

Satsuma Mandarins are excellent juiced - pairing especially well with bananas, mangoes and strawberries.

Selection

Select Satsuma Mandarins that are slightly soft, yet heavy for their size - indicating a juicy piece of fruit that hasn't been off the tree for too long.

Fruit that is very firm tends to be a bit tart - which is common early in the season. The longer these little gems stay on the tree, the more brix (sugar) they will develop.

Avoid

The extreme sweetness of a Satsuma is both its appeal as well as its weakness. The higher the brix (sugar level), the more prone a piece of fruit is to decay and mold.

Avoid Satsuma Mandarins that are overly soft or are starting to show even small spots of brown. They tend to develop decay spots on the inside that will first appear as a brown spot on the skin.

Storage

In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.

Ripening

As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe

  • Nutritional Information
  • Satsuma Mandarins are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and an excellent source of Vitamin C.

  • Tips & Trivia
  • Supplies of organic Satsuma Mandarins have improved greatly in recent years. Quite often, the organic fruit will be slightly smaller with some additional scarring - but the flavor should be just as wonderful as the conventionally grown fruit (and better a

    If you buy a 5 to 8 lb box of Satsuma Mandarins and you notice even one that molds - quickly remove the moldy citrus and refrigerate the remaining fruit since mold will spread quickly. The fruit will have developed all the sweetness it can once mold start

    Sizing of fruit can vary greatly and can also affect flavor & sweetness. Sizing includes "medium, large, jumbo and mammoth". Generally (but not always) the rule is sweetness increases the larger the fruit - but the only way to be sure it to sample before

    Tangelos are a cross between either a pomelo or a grapefuit and the mandarin orange. Minneolas can be identified by the knob-like formation at the stem end and their deep orange color.

    Clementines and Satsumas from California are sometimes referred to as "Christmas Oranges" because their available from mid-November through January.

    Satsuma Mandarins and Clementines are often accused of being the same item, just from different coasts in the United States. However, they are two distinct varieties of citrus. Clementines tend to be more popular on the East coast, while Satsuma Mandarins are more popular on the West Coast - both have gained in popularity across the country in recent years.

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