Satsumas from Louisiana

[twoalpha]

Having previously lived in Louisiana and knowing about Satsumas, I had a bushel shipped to NC. This is a super tasty treat if you like a very sweet delicious fruit. IMHO there is no place to find these outside of LA. 

Special thanks to Foamheart down in Louisiana for helping me locate these.

Here is a description of what Satsumas are from the Orchard where these were grown.

"If you are not familiar with the Louisiana Satsuma Orange, it is about the size of a Tangerine and is very sweet. The fruit turns from green to yellow as it ripens and to orange at full maturity. Satsumas are edible when starting to show some yellow color.  What makes the Louisiana Satsuma Orange different from other oranges is that it is extremely easy to peel, is considered seedless, and separates easily into segments. Satsumas are naturally high in Antioxidants, which promote health, and are a major source of Vitamin C. With its sweet taste, Satsumas are a refreshing fruit snack".

Enjoy

Larry

Just opened the box

IMG_20151118_125927433.jpg

• twoalpha
• Nov 18, 2015

Great Color

IMG_20151118_142228271.jpg

• twoalpha
• Nov 18, 2015

They will put a smile on your face.

IMG_20151118_152303739.jpg

• twoalpha
• Nov 18, 2015

 

[foamheart]

Its hard to explain the taste of Satsumas. I told folks its like a tangerine but sweeter. It does peel like a tangerine though. Somewhere on the boards are some pictures I took and maybe even a thread on satsuma jelly. AND I have still never seen or heard of any jelly being made.

BTW my Satumas are all gone now and this season I am really missing them. I do still have jelly put up though, its really a good glaze on a ham.

I am glad it worked out for you. Its all part of the season.

 

[pineywoods]

There is a growing Satsuma industry in North Florida as well. I think the varieties are the same in both states grown on the same rootstock. A friend called me a couple weeks ago and told me to come pick some up that he harvested from his 15-20 trees.

North Florida used to have a large amount of satsuma production but a couple years with extreme freezes pretty much wiped it out. With new methods of freeze protection it is once again taking off.

We are actually in the process of getting an area set up on our farm for a small orchard and satsumas will be a part of it.

 

[foamheart]

Steen's Satsuma Pecan Pie
[h3]Ingredients:[/h3]

5	eggs
1/2 cup	sugar
1 1/4 cup	light corn syrup
1/4 cup	steens syrup
3 tablespoons	satsuma rind
1/3 cup	satsuma juice
1 1/4 tablespoon	flour
1/4 teaspoon	salt
1 cup	pecan
1	9 inch pie shell
	Preheat Oven 350 Degrees

[h3]  [/h3][h3]Directions:[/h3]
BAke for approx 55 to 60 mins. Cool overnight, I only use a little rind, I am not a big fan.

 

[sfprankster]

We get Satsumas from the Central Valley in CA, mostly from an area between Fresno and Bakersfield.

If you ever get the chance, try a Paige Mandarin. Completely opposite on peeling than a Satsuma. The Paige has a tough, thin skin that is difficult to peel. Easiest to quarter and gnaw the flesh off of the skin. The taste is best described as "citrus candy". Absolutely amazing!!!

 

[roller]

A friend of mine has a tree up here in North Louisiana and what is so good about them is you can leave them on the tree until ripe. They are great !