What do we know about satsuma mandarins? Well, if it looks, feels, and smells like an orange, it must be an orange. Or at least related to them. This particular variety (biological nomenclature: Citrus unshiu) of mandarin orange is firm, but the deeply pockmarked skin is super easy-to-peel. One dig in with even the most pitiful of fingernails and the whole peel is off in one swipe. The flesh is nice and sweet, but not cloyingly so, and is also usually seedless, making it a great fresh snacking fruit. Citrus fruits: something good about winter, other than snow!
Detailed nutrition information can be found here. I’m currently researching the location from where the majority of U.S. satsumas are imported, more details on that to come.
According to this article, satsumas are rich in folklore:
“Satsumas and mandarins in general have several symbolic meanings in Chinese, which is why you often see them around the Chinese New Year. When leaves and stems are still attached, satsumas symbolize family and friends who will not separate, and a newly married woman is given two mandarins by her new in-laws, which are to be peeled on her wedding night and shared with her husband, symbolizing a happy and full life together. Along with other citrus trees, a mandarin tree placed in the front of the home and full of fruit symbolizes the ripening of good fortune.”
A few great recipes using satsuma mandarins include:
Satsuma Mandarin and Vanilla Upside-Down Cake from marthastewart.com
Satsuma Mandarin Orange Marmalade by Greg Atkinson on wrightangle.com
Franny’s Satsuma Cocktail from Franny’s restaurant in Brooklyn, NY