Wait a minute… my dad has had a satsuma tree all this time? We always just called it a tangerine because they were pretty big, but what stands out about them is that the peels were always so easy to remove.
The tangerines I have seen (rare) don't taste like full tangerines anymore. Like they are hybrids now. Sort of like how limes now tastes a little like lemons now I think cross breeding of citrus fruit happens by accident sometimes and they market it as a different fruit.
You’re right. I’ve never thought about it before but I haven’t seen them often. I used to wonder what the difference between a clementine and a tangerine was. But now I don’t see tangerines so it’s always clementines.
When I was a kid I was sick one day in school so my mom picked me up early. She had to stop at the grocery store after picking me up and I walked in with her and I ended up puking in an aisle on the floor... pure Sunny-D from lunch. OMG I have HATED the taste of Sunny-D since then, always tastes like vomit to me lol.
In my experience, satsumas' flavor varies a lot with growing conditions and the sour/sweet ratio varies a lot with time of harvest. The best satsumas trounce any other orange, but you never know how they'll taste until you open them up!
In Brazil we have small mandarins (popularly called Mexerica, pretty easy to peel) and large varieties, larger than an orange, called Ponkan or Dekopon. One of my favourite juices is a blend of Persian Lime (I have a tree on my front yard) and Mandarin. Delicious!
I was just drinking a jaritos mandarin a couple of days ago which I hadn't had since I was a kid and was wondering what is the difference between a mandarin and a tangerine was? Great timing with the video 😊
Ah yes jaritos! And sangria señorial! That and a big plate of enchiladas (or the tacos with the two tortillas) is the lunch of the working hero. Definitely what I miss most about my time working in America. I worked in the southern half and like we Irish tend to do I got well mixed in with my fellow Catholics. Sadly, without an abeula this side of the Atlantic I have to make it all myself, from the tortillas to the sauce to the filling... but I still do from time to time. 😋😁
Satsumas are the best mandarins. Easy to eat and a nice fresh flavour, you can just eat a whole bag straight. Might be related to me loving pomelo, pomelo is the best citrus for and if it's what you cross to get a satsuma... it makes sense :)
I had a satsuma in my yard for a while, but got tired of it after several years of disappointingly low yield and lackluster boring fruit. Not worth my efforts. It was grafted to a trifoliate orange rootstock to dwarf it, so perhaps that was the problem. Either way, replaced it with a finger lime with beautiful pink flesh and haven't regretted the swap.
Could be that they are like clementines and have low yield without a genetically distinct pollinator. Many citrus varieties don't self pollinate well with themselves even if the tree isn't sterile like a naval orange (naval oranges are totally sterile and cannot pollinate with other naval oranges). In the case of clementines, they actually spray the tree with hormones to improve fruit set. The reason for that is that when clementines cross pollinate with other citrus they become very seedy so they spray the trees with a hormone that improves self pollination.
When I was researching mandarin plants to buy and grow I found out there is more than one Satsuma. The most widely grown one is the Owari Satsuma. A lot of people like the Miho satsuma more. The Gold Nugget you reviewed seems to be on a lot of people's list on one of the best mandarins as well.
I’m so glad I found your channel! It’s insanely informative and I really like how you produce your content. It’s so fun to watch. Love learning about different fruits!
I'd love to see you do a video on the different varieties of tangerine. We have at least 10 varieties here in Florida, some easy to peel, some you need to cut with a knife. Some very seedy, some almost no seeds. All very juicy and with great flavors. Would be great to see you compare them
I came here looking for a mandarin comparison test because I recently got a bag from Aldi that tasted odd. They were like canned mandarins without any added sugar- kind of a flat and watered-down flavor. After watching your video I think I have identified them as satsumas. Overall, my favorites are the “cuties” (Clementines). It’s often hard to know what you’re getting because chain stores put proprietary names on the fruits. Thanks for the great video!
In Ft. Walton Beach, Fl, my Korean aunt had a citrus tree with the most sour mandarin ever. It was so good! It had warhead levels of sour, with a delightful level of sweet and citrus. Wish I could grow it here in Northeast Texas.
I appreciate you making this video. A friend of mind tried to call all of these the same and I went on a massive explanation tryna clarify why that bothered me. This video showing the graph of just how many different types and mixed breeds there is pretty much narrow down why I'm bothered by someone not seeing how amazing they really are.
I love that you covered this. I used to buy some citrus marked as satsumas, large deep orange largish and sweet. Recently, I only find either mandarin and clementine which taste like water without oxygen 🤦, hardly any tang or other taste. For me to enjoy a sweet / tangy citrus, I peel the skin off oranges, leave the zest to act like the skin. After a few days, they are delicious.
Ty! I have a lovely satsuma in my backyard. I waited too long unfortunately this year and when I went to harvest them they were soft and squishy👎🏾👎🏾👎🏾 I just cleaned it up real nice under there and need to give it a good drink and some good food ! Lov these lil gems!
The thing is there are always a few really hard to peel ones in any bag of "E-Z" peel fruits. And they are ostensibly all the same variety. Anyway, this video was just terrific and helped me spot the differences in a family of citrus that many people probably assume is all the same fruit.
My Satsuma are quite tart when eaten early in season before orange all over. The become sweeter with less tartness late in season. The age well on the tree but must be picked before a freeze.
I remember having the Page mandarin in a fruit salad, with the rind still attached. It was absolutely delicious and added so much flavor to the salad. Do not know if this is a normal presentation for this particular fruit, but it worked spectacularly in a fresh fruit salad. Tangerines are my all-time favorite, and second the Clementine for eating out of hand. Great video!
The satsumas are sweeter if you grow them in a more northern climate, they tolerate down to -15C and its the cold that really ups the flavour as they mature. I bought many from a guy who buy bulks from Spain to my country (Sweden) and I bought like 10kg few years back and got 2 seeds and grew them :D They taste better here then the ones coming from Spain.
I grow several mandarin/tangerine varieties. My favorite is “Gold Nugget”. Largish, slightly flattened, pebbly rind, fairly easy to peel, sweet and juicy. They also hold on the tree well and are very prolific.
Was wondering what type of mandarin they sell at krogers in Ohio. Feels like they used to sell two types but now it's only one and it's the one I don't like. It's a lot smaller than the old ones and much harder to peel.
@@williamcozart8158 sumos are great. I live in Ohio and it's rough, had to go to jungle Jim's for mango and paid over 5 for a single green mango. Was really good though.
I’m in California and I have a 100 yearR-old GIANT Gold Nugget Satsuma Mandarin tree in my backyard. People come from all over to get them every year. It produces 1000s of God’s candy! Very sweet and very orangey . I love my tree soooo much!
you should try and get your hands on a phoenix mandarin. they're ginormous and super popular in australia when they're in season. we have an insane amount of mandarin varieties in our supermarkets over here. surprisingly none of the ones in your video 😅
You made me craving oranges 🍊 so I had to grab one out of the fridge lol I don't like cold fruit, but I really want one now. I like more mild oranges on the acidity side. I have no favourite variety, as long as ot tastes sweet and not too sour.
I personally love satsumas, especially with how easy they are to peel. We rarely get tangerines in my region of the US, and we never got any of these fruits in school lunches, that would have been way fancier than the terrible apples we got
All of these cultivars can vary quite a bit depending on the rootstock they've been grafted onto. Almost assuredly none of those were grown with their original roots but have been grafted.
Recently I've been trying to find clementines in stores but for some reason all the brands like Cuties are labeled as "mandarin oranges" now. I assume they're still just clementines, so does anyone know why all the brands changed their packaging?
Best thing about satsumas, and other similar mandarins, is that you can get them ready to eat very easily, unlike many other fruits. Bananas are oaky too but not refreshing like satsumas.
Original wild mandarins still exist in parts of China! One example is mangshanyeju (not to be confused with mangshanyegan, another wild citrus that grows in the area).
Could be just a different tree with different environmental factors that may have changed the flavor. Things like the weather, temperature, soil composition, and how much water they use to water the trees. That can all change the flavor from tree to tree very drastically. Even when coming from the same orchard there can still be differences depending on where the tree is placed at in the orchard
Thanks Jared. If we have a chance? Imagine a big sigh. I skipped gym once in junior high, and they made us skippers take a summer program. The first day, the school's gym was locked up, so we couldn't access the equipment. We did have lunch provided. It was sandwiches, and oranges. The gym teacher made us throw the oranges back and forth. He said, "They are the size of Baseballs, so they should work." We threw oranges until our arms were sore, so we found these plastic bats, and practiced hitting. The oranges were fine. That's what we did all summer. Practiced catching, and throwing. Then batting. Then we played a game just before lunch. Then we ate the oranges. They were fine, but Hell to peel.
There are different kinds of clementines, so far my favorite is the kind that originates from the ‘Mediterranean’, which are available from the cuties brand In November, December and January. I am going to start grafting a few varieties of it on to my root stock, the ccpp has a few that are great options in the form of budwood.
I eat them in a special way. Once i have a slice i bite the skin in the Center (the part that was close to the Center of the mandarin) and then i Draw out the fruit inside the skin so i can eat the fruit without the bitter white skin. Try it, is tedious but more delicious.
there was a mandarin in canton called "sugar mandarin" (if directly translates) in chinese its "沙糖桔" they were my favorite mandarin and very tasty and sweet if you find the right seller. you should check those out sometime
oh the honeybell is the name of that orange thats super sweet they are saying it is not really an orange but s specific hybrid that matures in january it has darcy tangerine and duncan bowers grapefruit but creates this magnificent creation thats super sweet thats the other one i want to grow i dont know if you covered that one yet.
The peel test reminds me of the time I thought it might be easier to peel a lime rather than cut in half and manually juice it. It was not. Probably the hardest thing I've ever tried to peel.
@@nytrodioxide that is probably why. I did learn on this channel that limes are not ripe a few weeks ago. Didn't know that when I tried peeling one, but it does make sense.
Australian supermarkets have many varieties and give shelf priority to seedless varieties. For a long time the Imperial mandarin (maybe your Satsuma?) was king because it had such a loose peel, but it was seedy, so it has lost ground to the Delite seedless and the Afourer which are both beautiful seedless ones. The skin is peelable and the flavour is sweet but still bright. We also have Minneola tangelos, gold nuggets (lumpy looking skin), Amour, Tangold, Honey Murcott, an older sweeter type with seeds. They seem to be a pretty promiscuous bunch of fruit. You have to wonder if they are really different species, genetically. The ones I like most taste a lot like Navel oranges.
I was about to write a comment on this topic -- before watching this video I hadn't realised that any other type of fruit was known as a mandarin. With a quick google it looks like Imperial, Delite and Afourer are all varieties of satsuma. I see clementines occasionally but never thought of them as mandarins. The satsuma in the video must be a bad one because good ones are amazing, better than any orange in my opinion.
and cosmic crisps apple that was hybridised here in the state of washington crossing a honey crisp with an enterprise species of apples the U.W was giving out saplings of it to farmers for awhile they never got back to me on that either but i hope one day.
Clementines are my favourite although the ones we get in the UK look more like the Paige , Clementines aren't always around over here but you can always get tangerines and satsumas
The way you peeled those oranges was painful to watch. I learned to peel a very difficult type of orange where you had to take off the stem, pierce the middle with hour thumb, break it in half and then start peeling. I know clementines are easier but I’ve never seen anyone just brute-force it from the side like that.
Lol. There is an easy way to peel mandarins. Poke the bottom indent (opposite of the stalk end) with your thumbnail or index finger. Use the tear to remove the rest of the peel.
When I was in Korea a few months ago, I ate a ton of satsuma everyday. I noticed that some, maybe 25-30%, are significantly more sweet and flavorful than others. I don't know why that would be.
