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Satsuma Tangerines

Fruit

Description
The easy-to-peel orange to deep red Satsuma tangerine, pronounced sat-SOO-ma, has a characteristic loose and often bumpy skin. Its delectable sweet pulp is sometimes slightly tart and is almost always seedless. A variety of the mandarin, the exotic Satsuma is quite aromatic and less acidic than other mandarins.

Grow Region
California Texas Florida Mexico

Storage Temperature
When a dish calls for sliced fruit, tangerine sections add their very own special sweetness. Caramelize sections for a yummy dessert. Flavorings that enhance include cinnamon, orange liqueurs, mint, sherry vinegar, almonds and chocolate. For tangerine pudding, mix together two tablespoons cornstarch, three tablespoons sugar and one-eight teaspoon salt in a saucepan. Gradually stir in two cups milk. Place over moderate heat, stirring constantly until mixture thickens and comes to a boil; boil one minute. Remove from heat; stir in one-teaspoon fresh tangerine peel. Cool, stirring occasionally. Fold in one and one-half cups tangerine sections. Chill. To store, keep tangerines at room temperature. Refrigerate for longer storage.

Availability

Seasons/Availability
Arriving just in time for the holidays and very popular at Christmas, the peak season for Satsuma Tangerines is October through December.

Nutritional Facts

High in vitamin C, just two fruits provide the necessary requirement of the RDA. Containing vitamin A, they offer more than the orange and two fruits provide nearly a third of the RDA of this nutrient. Tangerines are a good source of fiber. Great for weight watchers, one typical fruit has fewer than 40 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.