Pittsburgh has Satsumas?

Written by Amy | 2 Comments


In my last post, I wrote about Pittsburgh being a bit recession proof, the great coffee scene AND now we can buy satsumas – holy crap!  Do you guys know about satsumas or have ever tried one? Satsumas look exactly like Clementines but of a different variety.  The satsuma is from the mandarin orange family. The fruit is originally from China, but was introduced to the West from Japan. I think satsumas can now grow in California and parts of the southwest?

My only experiences of satsumas have been in some of my favorite places – Pike Place Market in Seattle, the Olympia Market and the farmer’s markets in San Francisco from about November to Jan/Feb.  Every Saturday morning I shop at the Farmer’s Market in East Liberty. This week, Tim from Kistaco Farms sourced a few boxes of satsumas. I couldn’t believe it and bought 3 of the 4 boxes. I love any type of citrus fruit -but I really love satsumas. They are sweet and succulent with great acidity. Hmm, the description reminds me of a certain espresso served at Tazza D’Oro! Want to try one? I am happy to share my great satsuma fortune with you – and an espresso.

Pittsburgh’s a beautiful city, becoming very bike friendly, has the beginnings of a great coffee scene and now, satsumas. Gee, I may run out of reasons to visit the Northwest – NOT! But, having a little Northwestness here makes me very happy.


  1. Mimi

    I love satsumas! I used to grow them in New Orleans. Yes, they grow in southern California, but Louisiana satsumas are the best–much sweeter and more of that distinctive, almost spicy, satsuma flavor. Thanks for letting me know where I can find them locally!

    Culinary hint: If the satsumas are organic, peel the zest, dry, and keep in a jar for cooking throughout the year. The flavor of satsuma zest is closer to tangerine than orange. I use it in lamb dishes and it’s one of the ingredients in my homemade Moroccan spice blend.

  2. Joe B

    I love satsumas as well but they do not travel well. My brother, Paul, grows them at his home In St. Petersburg, Florida. He always has a bountiful crop.