Silverhill Satsumas are early ripening. The fruit are thick skinned, easy to peel, sweet and juicy, with easily separated segments. The trees are very vigorous and grow more upright than other satsumas. They are productive and cold-resistant.
California Honey Mandarins consistently rank as the best tasting and smelling of all the mandarin/tangerine trees available in the U.S. It is called honey because of its amazingly honey sweet taste. Its fragrant white flowers emerge in late spring and produce its delicious fruit which ripens November through April. The shrubby trees have dark willowy leaves and are beautiful on their own, with or without fruit.
Clem Nule Tangerines are very juicy and tasty and are considered one of the best citrus fruits for sweetness and flavor. Clem Nule tangerine trees are reliable producers. The fruit should be harvested as soon as they are ripe and clip them, rather than pull off the tree. Clem Nules Tangerines keep well in storage.
Kishu Seedless Mandarin is one of the most delicious of all the mandarins. The fruit is smaller than a golf ball but super easy to peel, tender and juicy on the tongue, and fragrant and sweet to the nose.
LA Early Satsuma is a product of the LSU Ag Center breeding program. It ripens in late September and in to October. Its flesh is orange and tender and melts in your mouth. LA Early trees are medium in size but are very productive. Their fruit bud and blossom set are heavy, with even distribution throughout the tree canopy.
Miho Satsumas are juicy and plump, with a mild tang to balance the sweetness. The pale orange-colored rind is very easy to peel and the internal flesh is a deep orange color. Miho is an earlier maturing variety of satsuma.
Okitsu Wase Satsuma originated in Japan and is an early maturing Satsuma Mandarin. Its fruit is sweet and juicy with a thin, easy-to-peel skin. Many who have tried this variety of satsuma say it is their favorite of all.
Owari Satsuma trees are cold-hardy, productive, and vigorous-growing. A mature Owari satsuma can tolerate temperatures as low as 15 degrees Fahrenheit. The fruit is orange-colored but commonly matures in advance of good coloration. Owari Satsuma is the most common of the many Satsuma mandarin selections grown in the United States. Like other satsumas, the Owari satsuma does not hold well on the tree after maturity.
Shiranuis are a cross between the Kiyomi tangor and Ponkan. It is easy peeling, sweet and seedless. The fruit is medium-large in size, with firm flesh. It has a distinctive neck and the peel is a rich orange yellow color. The Shiranui’s flavor is a rich mandarin orange honey flavor considered by many to be one of the most flavorful citruses in the world. Its fruit ripens November to January.
UGA Sweet Frost Tangerine – This tangerine, developed by Dr. Wayne Hanna, University of Georgia, is a Changsha tangerine made seedless. Its Brix content ranges from 11 to 12. This fruit is to die for! Kids love them as good as candy…and it’s 10 times better for them!
Xieshan is an extremely early season fruit with a deep satsuma flavor. Xie Shan Satsuma fruit is easy to peel, and has that super sweet flavor we all love. Dr. Fred Gmitter, University of Florida, is responsible for the collection of the Xieshan satsuma.