It seems like any fruit of the citrus species always has its own devoted following regardless of how popular they are. They all share the similar tangy, sour yet refreshing flavour. But not all citruses are created equal. Satsuma, for example, is described as one of the sweetest amongst all citruses with a delicate melt-in-your-mouth flesh.
These sunny-coloured citruses originate from the province of Satsuma in Japan and are considered by some to be a type of mandarin orange. The Satsuma was introduced to the rest of the world in the late 1800s and early 1900s, and has since been cultivated in places like China, Spain, Korea, the United States, and South Africa. As one of the most delicious fruits in the world, the Satsuma is a fruit worth gleaming over for during the hard cold winter. Not to mention they’re super easy to peel with nicely assembled segments of flesh for immediate enjoyment.
When picking out a Satsuma, look for tight, firm, and heavier ones. They tend to be meatier and juicier. If they have twigs and leaves attached, even better. This just means they’re fresher. You can store these citrus fruits at room temperature, and it’s best to enjoy them within four to five days.
We all know citruses make the best cocktails. And since you’ll probably be attending many parties within the next month, here is a special recipe for you.
Satsuma Mojito Recipe
What you need:
3 satsumas (2 for juicing)
How to prepare:
- Use a peeler to peel a section off the satsuma to use as garnish after.
- Peel the satsumas and juice two of them.
- In a martini shaker, pour in the satsuma juice, 1 shot gin (or 2, you do you), 1 shot Grand Marnier, mint leaves, and some ice.
- Shake well before straining into a glass. Garnish with the peel and some Satsuma segments with your remaining satsuma.
What are your thoughts about satsuma? It’s not the most common citrus around, but it’s probably just about as delicious as they get.