what is the difference between a satsuma and a clementine

October 13, 2006 5:35pm CST
This has caused mass controversy tonight and blood has almost beeen spilled. How do you know the difference between a satsuma and a clementine?
1 response
• Canada
24 Oct 06
I shamelessly stole this response from another site...who probably stole it also...anyway: Satsuma, Unshiu Makan is a mandarin brought to Japan from China in the mid-16th century as a chance seedling and where it grows well in that country's characteristically cold citrus areas. Except for the Yuzu, the tree is more tolerant of cold than other citrus trees. It was later named for the former feudal province of Kagoshima of southern Kyushu, Japan. Satsuma mandarins are available in more than 100 varieties in Japan and in North America. They are larger than the tangerines. Some botanists now assign them to a separate species, C. unshiu. The satsuma is sweet and not as acidic, but rather has a tropical fruit flavour. Its rich orange-coloured flesh easily separates into ten or twelve seedless segments. The most popular variety is the Owari, a easy-peeling seedless mandarin that is not as acidic as the Clementine and considered to be one of the best mandarins available. The tiny segments commonly sold canned, and called mandarin oranges, are usually satsumas. Clementine is the smallest of the tangarines, and first grown in Algeria by Father Clement Rodier. It is a cross between the Mediterranean mandarin and a sour orange. It was introduced into Florida by the USDA in 1909, and reached California by 1914. It is a oblate, medium-size fruit with a bright orange skin and few, if any, seeds. Its peel is thick and slightly puffy, with a deep orange, glossy look. The flesh separates easily into eight to twelve juicy segments that have a flavour reminiscent of apricot nectar. Because of this, they are the most popular variety and sometimes sold with their leaves attached, which makes them even more attractive. When the Clementine was crossed with pollen of the Orlando tangelo, the tasty hybrids Robinson, Osceola, and Lee were produced. The Clementine was introduced into Spain from Algeria in 1925 and where dozens of varieties were produced, with the Fina being the most popular. Other Spanish Clementine varieties include the Hernandina, a 1966 mutation of the Fina and the Esbal, another 1966 mutation of the Fina that appeared in Sagunto, Spain