Citrus Growers Forum

Davidmac · Posted: Wed 05 Dec, 2007 11:10 pm

Quote:

Posted on Wed, Dec. 05, 2007
Satsumas: The original stocking stuffers
Season looks good for this citrus fruit
By JEAN PRESCOTT
jtprescott@sunherald.com

Like candy canes and toasted pecans, satsumas seem to "say" Christmas in this little corner of the world.

In childhood - ages and ages ago - every Christmas stocking had a satsuma in the toe, and each of us guarded ours fiercely for fear a sibling or, worse yet, a parent would pilfer even one delicious slice.

Today, those small loose-skinned citrus fruits, cousin to the mandarin orange, are piled high in supermarkets and at farmer's markets and fruit stands, most of them grown in neighboring Louisiana and Alabama.

The season, it seems, is far better than last year but not quite yet back to where things were before Katrina tossed the industry on its head. Louisiana growers told The Clarion-Ledger late last month that some of their numbers still haven't recouped from Katrina and Rita, but "for those satsuma farmers who managed to save some trees, this year is looking pretty good," Chris Joyner wrote.

Glen Merritt of Gulfport is inclined to agree. He said he's back to about 80 percent production, but despite his stand of 400 trees, he doesn't grow for commercial distribution.

"Right now, I have (satsumas) just at Jones fruit stand on U.S. 49," he said Monday, and of course he visits various farmers markets. And, he said, "The limbs (of my trees) are so heavy with fruit, they're drooping down to the ground."

Satsumas, natives of Japan, came to this country almost 130 years ago. They are sweet, only slightly acidic and are peeled with ease. In fact, the skins seem to fit the fruit like an oversized sweater. Another big plus: They're virtually seedless.

And the price appears to be right relatively speaking. We visited three supermarkets and a farmer's market Tuesday morning and found that the supermarkets are more or less aligned:

All have Louisiana fruit for sale, though some slightly larger specimens at Choice were stamped "product of Mexico."

Choice in Gulfport has small satsumas, four for $1. Rouse's in Gulfport and Winn-Dixie in Biloxi have the original Christmas stocking stuffer for 99 cents a pound, and in both places, 1 pound equals three to four fruits.

Bill and Margaret David from George County were selling Alabama satsumas at Tuesday morning's market on Howard Avenue in Biloxi, $5 for a 3½-pound sack, which makes them higher than those in the supermarkets. Maybe the extra is for the charm of shopping outdoors in the brisk autumn air.

We taste-tested from every site, save Choice, and the report is the same for all three: sweet, quite juicy and no seeds.

Let us suggest simply keeping a big bowl around through the holiday season, but if you're compelled to "make something" with satsumas, you might visit Emeril Lagasse's Web site (emerils.com) or the Food Network Web site and run a search for "satsumas." You will find a delightful recipe that's as simple as anything you could imagine and involves citrus segments in a sugar/water syrup spiked with cloves and - are you ready? - fresh rosemary.

For dessert, serve it over ice cream or plunk it down next to pork loin or something gamey like venison.

Or just try the following recipe for ambrosia. The name says it all.

FANTASTIC AMBROSIA

4 bananas, sliced

1/4 cup orange juice

2 cups satsuma sections (have the patience and a small knife to strip away as much of the white membrane as you can)

1 cup fresh strawberries, halved

1/4 cup salad dressing or mayonnaise

1 tablespoon sugar

1/2 cup whipping cream, whipped

2 tablespoons flaked coconut, toasted

Toss banana slices in orange juice; drain and reserve juice. Layer satsuma sections, banana slices and strawberry halves in a serving bowl. Cover and chill. Combine salad dressing, sugar and reserved orange juice; fold in whipped cream. Spoon mixture over fruit and sprinkle with coconut. Makes 6 to 8 servings.

- FROM SOUTHERN LIVING (2001)

http://www.sunherald.com/175/story/227834.html

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