The most popular variety of the mandarin orange in Japan, the satsuma (unshu mikan), was first introduced to the United States in 1878. Grown commercially in southern Louisiana and southern Texas as well as Florida, the satsuma fruit turns bright orange as it ripens in late fall. With an intoxicating aromatic peel, the satsuma is almost seedless, and its flavor is juicy, very sweet and low in acid. Satsuma has recently appeared on fine dining menus mainly in dessert form. Recent features include:
- Warm chocolate crepes with pistachio brittle and candied satsuma sherbet; Bayona Restaurant, Q4 2007, Louisiana
- Frozen honey mousse with satsuma mandarin and Jurançon granite; Farallon, Q4 2007, San Francisco
While commonplace in Japanese drinks and confections, satsuma is much more obscure in the US new product landscape. Though not featured in a food or beverage, satsuma was recently spotted at The Body Shop in a scented candle. Satsuma is mapped as novel on the Flavor Radar.
Other flavors discussed: Feijoa, Yangmei (Chinese Bayberry, Yumberry), Mangosteen, Prickly Pear, Lychee