Satsuma Oranges
History
Satsuma mandarin may have originated in China but it was first reported in Japan more than 700 years ago where it is now the major cultivar grown. It was first introduced in the 1800's by early settlers to the state along the banks of the Mississippi River near New Orleans. The 'Owari' Satsuma arrived from Japan, first in 1876 and next in 1878. During the period 1908-1911, nearly a million budded trees from 1908 to 1911 for planting in the Gulf States. The first recorded introduction into the United States was in Florida by George R. Hall in 1876. The name "satsuma" is credited to the wife of a United States minister to Japan, General Van Valkenberg, who sent trees home in 1878 from Satsuma, the name of a former province, now Kagoshima Prefecture, on the southern tip of Kyushu Island, where it is believed to have originated.
Among the sunny-colored citrus fruits that brighten produce aisles during winter, satsumas hit peak season this month. Part of the mandarin orange family, which also includes tangerines and clementines, satsumas are one of the sweetest citrus varieties, with a meltingly tender texture. Their moderately thick skin peels off readily, and with easy-to-separate segments, they make convenient and healthful out-of-hand snacks.
Typically classified a mandarin, the mandarin is the big category, which contains all the zipper-skinned [easy-peel] fruits. They probably originated in northeast India but like most citrus fruits were cultivated in China and then brought to the west." Hence the name "mandarin." Satsumas, a Japanese variety named for a former province of that country, were developed in the 16th century and introduced to Florida in 1876. Today most American satsumas are grown in California, followed by coastal Louisiana and Alabama, where mild winters allow the fruit to flourish.
"Satsumas have that perfect balance of sweet and tart, with a rounded flavor and a great acid edge," and they just melt in your mouth."
Because of their relatively similar size and appearance, satsumas are often confused with tangerines and clementines, all members of the mandarin orange family. The main difference is what lies inside the satsuma: particularly thin membranes filled to capacity with liquid, which mean less pulp and more of the prized juice.
Selection and Storage
One of the first mandarins to hit grocery store shelves in early winter, satsumas are best from October to December. Look for satsumas with firm, tight peels, with no hollow-feeling or dented spots; heavier ones are generally juicier. Seek fruit with fresh-looking, bright green twigs and leaves still attached; this signals careful picking (each stem must be clipped by hand), meticulous handling, and freshness, all indicators of high quality. Store at room temperature or, if you prefer, in the refrigerator (refrigeration may prolong storage but can dry them out). Fresh satsumas are most enjoyable, so use within four or five days.
Satsuma oranges are an excellent source of Vitamin C and a good source of fiber and folate.
Recipes
Other recipes from Produce Pete.
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