One of the sweetest citrus varieties, satsumas are best from October to December.

Satsumas belong to the mandarin orange family, which also includes tangerines and clementines.  They are a Japanese variety that were first introduced to the United States in Florida.  Today most American satsumas are grown in California and some in coastal Louisiana and Alabama.

Fresh satsumas are those with firm and tight peels, with no dented spots, and with bright green twigs and leaves still attached.   They will keep at room temperature for several days and a week or more if refrigerated.

Satsumas are an excellent source of vitamin C and a good source of fiber and folate.  Sweet and seedless, they are great in fruit and green salads and they make convenient and healthy out-of-hand snacks.

A 4-oz satsuma is equivalent to one fruit allowance, which contains 60 calories.  Enjoy a satsuma orange with some cottage cheese for a healthy snack.

Photograph courtesy of Jun Belen.