Satsuma

• Satsumas are often eaten fresh as a healthy and convenient snack due to their sweet flavor and easy-to-peel skin. - They can be segmented and added to fruit salads, green salads, or yogurt parfaits for a burst of citrusy sweetness. - Satsuma juice can be used to make refreshing beverages, marinades for meats, or to add a citrus flavor to sauces and dressings. - Satsuma segments can be used in desserts like cakes, tarts, and pies to provide a bright and tangy flavor. - Satsumas are often used in jams, marmalades, and preserves, capturing their sweet and slightly tart flavor for year-round enjoyment. - The zest of a satsuma can be grated and added to baked goods or savory dishes to enhance their flavor with a bright citrus aroma.

• Excellent source of Vitamin C, boosting immunity and acting as a powerful antioxidant.
• Rich in fiber, promoting healthy digestion and aiding in weight management.
• Contains antioxidants like flavonoids, which may help reduce the risk of chronic diseases.
• Provides potassium, which is important for maintaining healthy blood pressure.
• Low in calories and fat, making it a healthy snack option.
• Hydrating due to its high water content.

Satsumas are best stored at cool room temperature away from direct sunlight and heat, where they will typically last for about a week. To extend their shelf life, refrigerate them in the crisper drawer; this can keep them fresh for up to two weeks. Avoid storing satsumas in plastic bags, as this can trap moisture and cause them to spoil more quickly. Check regularly for soft spots or mold, and discard any damaged fruit to prevent it from affecting the rest.