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Satsuma Shindig

The beginning of spring singnals the end of satsuma season. Satsuma lovers might argue that this is the only drawback of the season.

There are still a few glorious weeks left, however, and there are myriad ways to indulge in this highly-flavored citrus before switching to the more typical spring fruits.

Satsumas were introduced to the west by Japan and are commonly grown by Louisiana homeowners. Prized for being easy to peel, with few seeds and for easily separating into segments, it’s a wonder there isn’t one in every yard in New Orleans.

The ample amount of juice produced by even one satsuma makes it a prime cocktail ingredient. Splash a few tablepoons in a glass of champagne, or use it in place of orange juice for your next round of screwdrivers. Bayou Rum’s Satsuma Rum is an excellent addition to many cocktails if you don’t feel like juicing.

Recipes for satsuma muffins abound and are a heavenly alternative to the more typical blueberry or banana styles. Whip up a quick satsuma marmalade and slather it on everything not nailed down.

Of course, there is one other way to get your fix while the satsumas are still plentiful and that’s to simply peel and eat. Enjoying your satsumas while leaning over the sink and letting the juice run down your arm is encouraged and will get you into practice for homegrown tomato season, which is blessedly right around the corner.

Whichever way you consume satsumas or their sweet, divine juice, get ‘em while you can and relish them until they come back around next year.

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