Oh Satsuma! Oh, Don’t You Cry For Me

IMG_4798

It’s only been three weeks since our last encounter and I am still deeply mourning the end of a love affair.

I met the sassy Satsuma for the first time this year in the Cute Gardener’s backyard, where for the entire month of December it flourished like wild fire on one medium-sized tree, delivering never-ending pleasure to my tang-driven morning palate. A cardinal flame colored citrus breed between an orange and a tangerine native to the South (as in Louisiana and Alabama), it verges on a fine line between sour and sweet. It is also the easiest of all citruses to peel; the top or bottom literally comes off like a cap with one firm tug and the rest uncoils behind it. Fleshy, plump little sections bursting with juice are revealed and it’s easy to get sucked into eating two or three at one sitting.

IMG_4713

Because they were so plentiful and I was literally having them hand delivered to me in bags of twenty or so at a time on a weekly basis throughout the early weeks of January, I enjoyed a very giving holiday season of inviting friends over to share the sprightly treats. Satsumas are an ideal complement to vanilla rooibos and herbal teas that incorporate dried fruits and berries and dark forest leaves and roots. They also go exquisitely well with caramels, slabs of dark chocolate bark and nuts of all types.

IMG_4802

Although I could have eaten the fruits plain for an eternity, it was fun to challenge myself to come up with new ways to enjoy them. My favorite creation of this season was a decadent Mediterranean-inspired salad that I could imagine Cleopatra enjoying on the veranda of her palace.

IMG_4804

SPHINX SALAD

2 small Satsumas, peeled and sectioned
2 small Medjool dates, chopped into small pieces
1 oz. crumbled Armenian feta
2 tbls. chopped almonds
1 tbls. olive oil

Toss first four ingredients together in a bowl. Drizzle the olive oil over the top and eat.

IMG_4811

When I was down to the last four Satsumas, I sadly bid them adieu with a celebratory drink. I juiced them into a glass and mixed in one teaspoon of organic, Peruvian maca powder that gave me a high zing for the rest of the day and tasted exactly like a butterscotch-tinged but superfood healthy version of an Orange Julius shake.

It was a short tryst but a memorable one nonetheless.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s