You know the feeling when you’ve been waiting for a particular produce item to arrive at your local store or farmers market, such as peaches in the summer or local apples in the fall? Well, Satsuma mandarins are the same for many of us. We just can’t wait for these tasty, low-acid mandarins to arrive, so we jump on the first ones that appear on the shelves – often to our puckered disappointment. This could be due the fact that early conventional fruit may be treated with ethylene to induce ripening before the fruit is really ripe – or because some organic growers pick too soon to get the higher price of the early market.

Well, if you were disappointed on your first go-round or have been patiently waiting for them to be just right, then now is the time to indulge.
Due to the frigid nights and lack of rain this winter in California (where the majority of the US crop is grown) we have a fantastic crop of easy to peel and virtually seedless Satsumas this year. You will know with your first bite, as the compliment of tart to sweet is perfectly balanced.

When you are buying them, look for Satsumas that fill their skin, though the skin may be a bit puffy as the season wears on. They should have a clean aromatic smell, and no dented spots.
Don’t forget to check the weight as heavier fruit means they are juicier – and juicer is better for many reasons besides just eating pleasure.

Did You Know?

According to research, by drinking 4-6 ounces of Satsuma juice (a natural source of synephrine), or eating 2-4 fruit, you can get as much relief from cold symptoms as one antihistamine pill.

When you get them home, store at room temperature or in the refrigerator for up to a week, but not for too long as prolonged storage can dry them out.

I’m off to buy a very large bag right now – mostly because ½ of them will probably be eaten before I get home.

Posted in "For the Love of Produce" by MM, Blog |