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Satsuma is the premium mandarin variety and the only one we supply. Originating in the former Japanese province of Satsuma, with the first recorded existence in 1429, this type of mandarin is considered to be a symbol of abundance and good fortune in its home country.
Now loved the world over, Satsuma mandarins taste sweet with a slight hint of honey, are super easy to peel and have no pips - all you want from a mandarin! Their flesh has a distinctive, tender texture which virtually melts in your mouth, and they are a convenient, healthy fruit snack for kids and adults alike.
We have a natural mutation to thank for the creation of this juicy treat. Although grown in Japan - where they were known as Unshiu (meaning honey citrus) - the tree that produced the first known Satsuma most likely originated in China. They would still be known as Unshiu today if someone hadn’t mislabeled the trees when exporting them to the US in the 1880’s.
An immune boosting fruit that is in abundance during the colder months of the year, did you know that two small mandarins provide 35% of the recommended daily allowance of vitamin C? Mandarins also contain a good helping of vitamin A, along with iron, fibre and calcium. As with many citrus varieties, the colder the temperature, the sweeter the fruit - it sounds like there’s a metaphor for life hidden in there somewhere! Satsuma Mandarins are just like the New Zealander's who love them, hardy as all heck - other than the kumquat, they can withstand lower temperatures than any other citrus fruit, as low as -9 degrees Celsius.
The main citrus variety in Japan, Satsuma are also wildly popular in the US - so much so, that there are no less than three towns in three states named after the wee fruit. Because of the distinctive, thin and loose peel, they don’t tolerate shipping well. Luckily for us, they do very well in New Zealand’s climate, so we can readily enjoy these snacks by the handful for a few months of the year.
Our satsuma mandarins store well at room temperature out of direct sunlight for a week, but will store much longer in the fridge.
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