Putting the Best In Your Fruit Bowl
The popularity of the Satsuma is a strange phenomenon of Britain’s taste for fruit. Most Europeans cannot understand why we like them so much, preferring the sweet and flavoursome Clementines to their plump, juicy blandness. But we love them: there is something about this droll, but easy-peeling fruit that is alluring, and why not! As we are the only real market for Satsumas
The Spanish season is just starting (week commencing 17th September), but fruit is still very sharp, and prone to de-greening burn. The main variety on sale is Iwasaki.
Clausellina is an early variety of satsuma, slightly later than Okitsu but earlier than Owari. Internal quality is reasonable, being mildly sweet and low in acid, with a chewy affect due to the rag. Okitsu is generally thought to be superior in eating quality. For this reason, Clausellina is reducing in popularity with growers in … Read More »
The Iwasaki Satsuma is an extremely early variety that matures 2-3 weeks before Okitsu, the main early variety. The fruit is a good size, with a slightly flattened, round shape and bright orange skin. It is easy to peel, juicy, seedless and has a high juice content. Origin: Japan. A spontaneous mutation from an Okitsu … Read More »
Miho Wase is the earliest maturing Satsuma in South Africa, ready to pick towards the end of March. It has very good internal fruit quality being juicy and plump, with a mild tang to balance the sweetness and the typical refreshing blandness of a Satsuma. The pale orange coloured rind is very easy to remove … Read More »
Miyagawa is the main Satsuma variety of Japan. It is a larger fruit than Owari with smoother skin, and can have a slightly sharper taste. Being part of the Wase or early group of satsumas, it is harvested about 3-4 weeks before Owari. Origin: Japan; from a limb sport of a Zairai tree in Fukuoka. … Read More »
Okitsu or Okitsu Wase (Wase being the early group of Satsumas) is an early season Satsuma with smooth pale yellow peel, and plump, juicy flesh. It is one of the most popular Satsumas in Japan, and is also the leading early Satsuma in Spain, Argentina and Uruguay. Origin: Derived from the Miyagawa Wase by Doctors … Read More »
Owari Satsuma is a mid to late-season variety. It has quite a flat shape, and, depending on the climatic zone, can have a small neck. Its peel is easy to remove and the bright-orange seedless flesh is sweet, plump and juicy with that attractive tender, melting mouth-feel so attractive of Satsumas. Owari was originally the … Read More »
Primasol is an early satsuma-type variety, maturing a few days later than Okitsu. It is not a pure satsuma, and although the flavour is similar to Okitsu, it lacks its acidity. The fruit shape is quite round, and it feels more firm and peels with more difficulty than a satsuma. The peel is a pale … Read More »
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