You might say that satsuma mandarins are the "orange-inal" Gulf Coast citrus.
These sweet mandarins are tough enough to take on cold snaps, easy to grow and have a citrus-packed history that goes all the way back to the naming of Orange Beach. Perfect for newbies and pro gardeners alike, satsumas have got your back (and your backyard) with citrusy, sun-loving goodness that's easy to grow and hard to resist.
Satsumas are among the most cold-tolerant of all mandarins, able to withstand brief freezes better than other citrus fruits. They are seedless and easy to peel, making satsumas ideal for kids' lunches or on-the-go snacks.
Satsumas are known for their versatility, sweetness and cold tolerance. Some of the most popular varieties include:
Owari: Known for its cold-hardiness, Owari produces small, easy-to-peel and seedless fruit with a rich, sweet flavor. It ripens in late fall and is a popular choice among Gulf Coast growers and one of the most common grown.
Kimbrough: A larger variety, Kimbrough has a tangy-sweet flavor and juicy flesh. It's one of the most common choices for those seeking larger fruits and a hardy tree.
Miho: Miho trees are compact, making them perfect for smaller spaces or container gardening. Known for their intensely sweet flavor, Miho satsumas also mature early, so you'll be enjoying their juicy fruit sooner in the season.
Brown select: Brown select produces slightly larger fruit with a mild, sweet flavor. It's among the earliest varieties to ripen, typically reaching full flavor by October, making it perfect for autumn harvests.
Climate and soil requirements
Satsumas thrive in USDA zones 8-11, with the Gulf Coast's warm summers and mild winters offering optimal conditions. They need a sunny, well-drained spot and do best in sandy loam soil. Poorly drained soils can lead to root rot, so if your soil is clay-heavy, add sand or perlite for better drainage.
Planting tips
Dig a hole twice the width of the root ball to allow for proper root expansion. Space trees about 8-10 feet apart for full growth, ensuring good airflow to reduce disease risk. Always plant the depth of tree at the same height of the pot and never cover the graft.
If winter temps dip to 25 or below when a young tree, just give them a cozy frost blanket, and they'll keep on fruiting. Once they're established and mature, they're easygoing and require no cover during a freeze.
While young trees need consistent watering, mature satsumas can tolerate dry periods. Water when the top 2 inches of soil feels dry, especially in the hot summer months. Apply a balanced, slow-release citrus fertilizer every two to three months as they are very heavy feeders due to their mass amount of citrus fruit production and evergreen leaves.
Satsumas are packed with vitamin C, potassium and antioxidants, making them great for immune health, skin health and reducing inflammation. Their low calorie and sugar content make them ideal for anyone seeking a healthy snack.
Ripe satsumas are ideal for fresh eating, and they peel easily without mess. They're also delicious in salads, desserts, jams and glazes. Their zest and juice can brighten marinades, dressings and sauces, making them a versatile addition to any meal, sweet or savory.
One surprising use for green, unripe satsumas is as a lime substitute. The fruit's sour, slightly citrusy flavor when unripe works well in marinades, salsas and cocktails. This little trick is perfect for those who have a loaded tree every year and plenty of green unripe satsumas to spare throughout the year.
With a Satsuma tree in your life, you're not just growing fruit; you're cultivating a slice of coastal heritage, one juicy segment at a time! So go on, enjoy the sweet rewards of your hard work, and remember — when life gives you Satsumas, "orange" you glad you planted it?
This savory recipe brings out the sweet, tangy notes of Satsumas, creating a beautiful glaze for chicken that's as impressive as it is simple.
Ingredients:
Instructions:
Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until browned, about 4-5 minutes per side.
In a bowl, whisk together the satsuma juice, zest, garlic, honey and soy sauce.
Reduce the skillet to medium heat, then pour the satsuma mixture over the chicken. Let it simmer until the sauce thickens, glazing the chicken, about 10 minutes.
Add a sprinkle of cilantro or parsley. Serve with rice or a light salad.
Ingredients:
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add egg and flavor: Beat in the egg, satsuma zest, satsuma juice and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Scoop cookies: Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Ingredients:
Instructions:
Cream butter: In a mixing bowl, beat the softened butter until smooth and fluffy.
Add powdered sugar: Gradually add powdered sugar, beating well after each addition.
Incorporate satsuma flavor: Add Satsuma juice, zest, and vanilla. Beat until smooth and creamy, adjusting Satsuma juice for spreadable consistency.
Frost the cookies: Spread the frosting on completely cooled Satsuma cookies for a creamy, citrusy finish.
