The satsuma mandarin originated in China. Satsumas are named for Satsuma province at the very southwest tip of Japan where they were first exported to the west. Satsumas were first introduced to the southern US along the Gulf Coast in the 1800’s. Southern satsuma groves are filled with trees that have dark green leaves and bright orange-red fruit that is so beautiful in a stark winter landscape. Satsumas are one type of a variety of mandarin oranges which are all small sized, colorful, sweet, usually seedless, and easy to peel. They have a honey-sweet flavor and are extremely juicy. Satsumas are easily bruised and do not ship well so you will usually find them in local markets and grocery stores. The season is short so get them while you can. If you are not able to find satsumas, clementines (Cuties and Sweeties), or tangerines are all in season and are a great substitute.
Peak Time: November to December
Average Price: $1.20 per pound
Tips for Selection and Storage: Satsumas are a bright orange-red color. Choose satsumas that are colorful, firm, and heavy for their size, free of mold or bruises. They may be stored at room temperature or refrigerated for up to two weeks. The best way to store all citrus is loose, rather than a plastic bag since if exposed to moisture, mold can easily develop. Out of season, canned mandarin oranges are almost always satsumas.
Tips for Preparation: Satsumas are excellent for snacks because the skin is loose and easy to peel away. Usually there are no seeds either. In addition to eating out of hand, satsumas add beautiful color to winter salads. They combine well with other fruits, or onions, chilies, spices and herbs, and vinaigrette. They may be used to flavor poultry, seafood, desserts, or sauces. Satsuma zest is an important garnishing or flavoring agent. When using the peel, wash well and dry before using. When zesting, make sure not to remove too much of the white pith underneath the peel since it is bitter.
Nutritional Highlights: Satsumas and all mandarins are excellent sources of vitamin C, vitamin A from carotenoids, folic acid, potassium, magnesium, phosphorus, calcium, dietary fiber, and many types of phytochemicals, especially flavonoids. Combined with vitamin C, this makes the antioxidant properties of mandarins more powerful from the pulp. In the peel, other phytonutrients are strong anti-inflammatories and help lower blood cholesterol, as well as fight against various cancers. Research has shown that consuming vitamin C supplements do not provide the same protective benefits from inflammatory diseases like heart disease, stroke, and cancer as whole citrus fruits.
