Satsuma Mandarin

Also referred to as a satsuma tangerine, satsuma mandarins hail from China and Japan. It is said that they may have originated in China, but were first reported in Japan more than 700 years ago. The namesake comes from the wife of a US minister to Japan, General Van Valkenberg, who sent the trees and fruit home from Satsuma, the name of a former province on the southern tip of Kyushu Island, in 1878.

The satsuma mandarin is small to medium in size and shaped like a semi-flattened sphere.  The pulp inside the skin is nearly seedless, made up of 10 to 12 segments that are easily separable. Their skin is a brilliant reddish orange, with rich, incredibly sweet, subacidic flavors and a tender, melting texture. 

They are most commonly eaten fresh -- peeled and out of hand. However, they make excellent additions to salads, in baked goods, fresh desserts, juices, and cocktails.

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  • Nutrition Info
  • Serving Size: 1 fruit
  • Amount per serving
  • Calories: 40
  • Calories from fat: 0
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Total Carbs: 10g
    • Fiber: 1g
    • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 10%
  • Vitamin C: 34%
  • Calcium: 3%
  • Iron: 1%

Availability

Handling & Storage

Varieties

Available October to March.

Also Known As

  • Satsuma tangerine

Keep mature, ripe satsuma wrapped in plastic bag in the refrigerator for up to one week. Satsuma is able withstand temperatures as low as 15 degrees F.

  • Owari Satsuma
  • Obawase Satsuma/ Wase
  • Okitsu Satsuma
  • Armstrong Satsuma
  • Big Early Satsuma
  • Kimbrough Satsuma
  • Kara Satsuma

Recipes

No recipes are currently available for this item.