Satsuma
Satsumas are part of the mandarin orange family, which also includes clementines and tangerines. They are identified by their smooth, lightly attached skin, known as “zipper-skin,” that makes them easy to peel.
Did You Know?
- Satsumas are one of the first citrus varieties to ripen.
- The satsuma is an excellent source of immune-boosting vitamin C.
- The longer satsumas are left on the tree, the sweeter they will become.
- Satsumas are most often available in the winter months.
Shopping, Preparing and Storing
- Look for satsumas with firm, tight peels and without a hollow feeling or dented spots. Heavier ones are generally juicier.
- Seek fruit with fresh-looking, bright green twigs and leaves still attached; this indicates a high-quality fruit.
- Store fresh satsumas at room temperature for up to five days.
Cooking Tips
- Satsumas are often eaten as a snack out of the hand but can be added to salads, smoothies and stir-fries.
- For a sweet and tangy flavor, use satsuma juice in a homemade vinaigrette recipe.
Satsuma Nutrition
Serving size: 1 satsuma
Calories: 40; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 10 g; Protein: 1 g; Sodium: 2 mg
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