Satsumas are a seasonal treasure.
Why is it that so many restaurants treat a fruit cup like an afterthought? I was eating brunch with friends at a local spot yesterday when my breakfast casserole and grits were accompanied by the saddest little sidecar of melon, pineapple, and grapes I’ve ever seen. The fruit selection was uninspired, anemic, and virtually tasteless. There’s really no excuse for that, given the cafe is attached to an overpriced gourmet grocery.
And, of course, there are wonderful winter fruits to choose from, not the least of which is a bumper crop of citrus, including grapefruit, blood oranges, and my favorite: Satsuma tangerines. They really are winter jewels, with loose skin that reveals incredibly juicy flesh that’s more sweet than acidic. I love snacking on Satsumas out of hand, but you can use the juice and rind in any recipe that calls for regular orange juice and rind. Try it in Olive Oil Bundt Cake with Tangerine Glaze.
Pingback: Resolutions that work, part 1: Fruit of the day « Eat Cheap, Eat Well, Eat Up!