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Satsumas as Artillery


highchef

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My sons and friends, the current neighborhood tribe of ruffians have taken to lobbing my satsuma's at each other...in between eating them. I'd like to do something with them before they become ant food. since the peels don't seem to lend themselves to marmalade (just can't see it) or anything else I can think of, I think the juice might be my only way to go. Do you think I could sub for lemon juice in a pie?? Anyone have any thing special they can suggest?? Cranberry relish is the only other thing that comes to mind. Thanks.

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I've had some luck freezing them. Peel, pull apart the sections and remove as much of the pith as possible. Line a baking pan with wax paper, line the sections up, and freeze. Once they are frozen, they can be moved to a Ziplock bag, and stored in the freezer.

Obviously, the texture loses some of it's charm once you thaw them, but they still taste good. If you remove the skin on the sections before freezing, you can use them in smoothies, garnishes for desserts, sorbets and sherbets.

And charge the little freaks a dollar for each one they throw. That'll keep them from lobbing them at each other...

Screw it. It's a Butterball.
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Am I correct in thinking these are satsuma mandarine oranges? If so, you can certainly dry or freeze the peel. Make sure to scrape the pith off first, or else just cut the zest off with a peeler. It does wonders for sauces and stews; just adds an extra piquant note, at once more tart and sweet than orange peel. I don't think our family could ever get enough of them, even with our own prolific tree. We put a lot of that fruit in fruit salad, and did a lot of jello back then (Jello, the food we love to hate!) and ate loads of the fruit out of hand. I'd do murder if I saw my fruit being used as artillary.

Nancy Smith, aka "Smithy"
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Make Katie Loeb's recipe for limoncello, using tangerine peel instead. Mighty nice! Will use up about 12 tangerines worth of peel.

The Limoncello's thread is in the Fine Spirits & Cocktails forum.

...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

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Right now they are so cheap that we have been juicing them. You can always juice them and freeze the juice, but it doesn't last long enough around here to worry about it. They have been particularly tasty this year. Cheap too. I would have thought that the battering that Placquemines Parish took duting the late summer storms would have messed up the crop, but apparently it did not have that much effect.

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Am I correct in thinking these are satsuma mandarine oranges?  If so, you can certainly dry or freeze the peel.  Make sure to scrape the pith off first, or else just cut the zest off with a peeler.  It does wonders for sauces and stews; just adds an extra piquant note, at once more tart and sweet than orange peel.  I don't think our family could ever get enough of them, even with our own prolific tree.  We put a lot of that fruit in fruit salad, and did a lot of jello back then (Jello, the food we love to hate!) and ate loads of the fruit out of hand.  I'd do murder if I saw my fruit being used as artillary.

I don't think so, our peels are spongy, and not as thick skinned as most oranges..I don't know..MayHay man. need help with this. I just don't think these are the same as manderins at all. help.

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My understanding is that satsumas are a gulf coast version of the Mandarin, very similar, but much easier to peel. Whatever they are, they are my favorite kind of citrus. I love those little devils.

Satsumas are kind of like mandarins

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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I don't think Louisiana satsumas peels are what you think. They come off as soon as you pull them from the tree. While they have good color, they are mostly white, it would be hard to get the color from the zest...If they could have possibly been used for 'putting by', one of my old neighbor ladies would have let me in on the secret by now.. I just don't think the rind can do the trick. I'm willing to learn, if the rinds have value, let me know my Louisiana friends...(or anyone else)

need to edit...the satsuma's arn't white, they have a thick peel and only the very thinnest is green to the outside so it's mostly white Pith. that's why I don't think they'd do well in a marmalade. but thinking about it, the zest may be useable either candied or dried. I'll try to candy some and see how it does. sorry about the misunderstanding. Zipper peels, and good flavor, and I'd like to use them in recipes. I just don't know what.

Edited by highchef (log)
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Huh. I don't know what to think, after looking at Mayhaw's link, and hearing from the rest of you. My father grew oranges in central California, and had a wonderful "kitchen orchard" of other fruit trees that weren't for production. One tree, which is still going strong and gets raided by us kids every Christmas, is a satsuma mandarin orange. The nursery made a mistake when Dad picked up his order, lo these many decades ago, and about half the crop was of that type instead of navel oranges. The nursery corrected the mistake, but Dad kept that one tree. I'm so glad he did.

The satsuma mandarin oranges (OK, we called them tangerines when I was growing up, but Dad recently started setting me straight) from that tree are wonderful. Luscious. But they don't look like the picture in Mayhaw's link. They're rougher and oranger (the link photo is too red and too smooth, and looks more like a tangelo to me). In fact, they look a lot like those pathetic clementines being marketed up here about now, although they don't taste a bit the same. (Aside: it pains me deeply to see and smell what passes for citrus in grocery stores. Too much is lost in the translation. I still don't know how a clementine is supposed to taste, because those horrid grocery store things are far too tired to give a clue.) They do have a very loose skin; my friends often call it "zipper fruit" because you can frequently get the skin off in one or two sections, and they just pull loose with a zzzipp as you pull. However, the exterior of the peel is definitely orange (or green), not white.

It sounds like photos of the real thing are in order. Unfortunately I won't be back out here for nigh onto a month, nor will they be ripe until then. What about y'all down there?

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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hi, we have been talking about satsuma mikan in <a href="http://forums.egullet.org/index.php?showtopic=55637">another thread</a> and we have seen there that you can grill them.

i just dont understand why you wrote "since the peels don't seem to lend themselves to marmalade (just can't see it)"... i have made a mandarin jam. when i cooked the jam, i added the peel (although i did not slice them into strips) to encourage the jam to gel. the peel cooked down to a very nice translucent state and they tasted like any other peel in other marmalades and you might even say that they cook down faster because the peel is so thin.

<center><img src="http://www.rawbw.com/~coconut/eg/04/041116gyulJam2.jpg"></center>

"Bibimbap shappdy wappdy wap." - Jinmyo
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This satsuma farm, Simon's Citrus, is run by relatives of mine on the property where my mother grew up: http://www.satsumafarm.com/

They refer to the satsuma as a mandarin orange.

Scorpio

You'll be surprised to find out that Congress is empowered to forcibly sublet your apartment for the summer.

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Also, and I am speaking as a man sho just bought 2 big sacks of the things at the stand in town, the fruit that we are eating right now is not orange. These fruits are mainly greenish in color, just beginning to turn orange. And when they do turn, they are more yellowish orange than orange. I should post some pics, I guess. I will do that tonight.

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

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Also, and I am speaking as a man sho just bought 2 big sacks of the things at the stand in town, the fruit that we are eating right now is not orange. These fruits are mainly greenish in color, just beginning to turn orange. And when they do turn, they are more yellowish orange than orange. I should post some pics, I guess. I will do that tonight.

That description fits what I'm thinking of. The photos in the Asian thread are exactly what I'm talking about. (I never knew you could grill them!)

So, getting back to the artillery question: hanging is too good for those fruit-wasting kids!

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Also, and I am speaking as a man sho just bought 2 big sacks of the things at the stand in town, the fruit that we are eating right now is not orange. These fruits are mainly greenish in color, just beginning to turn orange. And when they do turn, they are more yellowish orange than orange. I should post some pics, I guess. I will do that tonight.

That description fits what I'm thinking of. The photos in the Asian thread are exactly what I'm talking about. (I never knew you could grill them!)

So, getting back to the artillery question: hanging is too good for those fruit-wasting kids!

If you don't mind, I'll just lock mine the the closet until they're grown!. The oranges and just like the picture of the satsuma mandarin oranges pictured in the farm link above. I'm going to try to peel them with out getting the pith, and try marmalade. I'm also going to try an orange flavored pound type cake, if I can find a recipe that I can tweak. Thanks for the advice. I'll check out grilling them as well, must be a neat flavor there.

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If you don't mind, I'll just lock mine the the closet until they're grown!. The oranges and just like the picture of the satsuma mandarin oranges pictured in the farm link above. I'm going to try to peel them with out getting the pith, and try marmalade. I'm also going to try an orange flavored pound type cake, if I can find a recipe that I can tweak. Thanks for the advice. I'll check out grilling them as well, must be a neat flavor there.

I assume you mean you'll lock the kids in the closet until they're grown? Although come to think of it, the satsumas will be grown more quickly than the kids! :biggrin:

Go look at the "Too Many Clementines!" thread in the Cooking forum for discussion about a clementine cake recipe by Nigella Lawson. The post that starts the cake discussion has a link that doesn't seem to be working any more, but there's a lot of discussion after that about what they did with her recipe.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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  • 11 months later...

Just wanted to remind everyone that one of the few satsuma farms left in South Louisiana is now harvesting and shipping for the 2005/2006 season:

http://www.satsumafarm.com

Louisiana Satsuma Mandarin Oranges (eG Topic)

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

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Two words: orange wine. We used to make a batch every year before a terrible freeze killed off our friend's orchard. Peel enough to half-fill a five-gallon crock. Squash fruit thoroughly (clean feet, potato masher, your hands, whatever). Add five pounds of sugar, enough water to mostly fill the crock, and stir to dissolve the sugar. Cover with a flour-sack towel securely and put in a cool spot (back porch, garage, we kept ours under an antique church pew in the foyer) and listen to it bubble for a few weeks. Peek under the cloth every few days; skim off any evil-looking stuff on top (discolored, not just foamy). Wait for the bubbling to slow and start tasting. Bottle it when it tastes good. Use to deglaze pans for sauces, as an addition when cooking wild ducks or venison, to baste roasted chicken...

Another use, albeit a little late: here in south LA, satsumas are a traditional halloween give-away. As my daddy always said: if you don't know 'em well enough to eat their homemade goodies & fruit, then you shouldn't be trick-or-treating at that house!

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