7 Recipes Of Satsuma Oranges: From Refreshing Salad, Cocktail Punches To Chicken Skewers 2021


f you like clementines, you’ll love the satsuma. This easy-peeling citrus fruit originated in Japan, but Louisiana grows most satsumas that you’ll find stateside. The fruit is named after Japan’s former Satsuma Province, which originally introduced the fruit to the West.

Like most other citrus fruits, satsumas are an excellent source of vitamin C. They’re also a good source of fiber and folate. 

Satsumas are incredibly delicate, sweet and usually seedless. They’re smaller than regular oranges, about the size and shape of a mandarin orange. They have distinctively thin, leathery skin dotted with large, obvious oil glands. The skin is very lightly attached to the fruit, making it notoriously easy to peel.   

Handle satsumas carefully to avoid bruising the fruit’s delicate flesh. When shopping for satsumas, purchase fruit that is firm and heavy for its size with vibrant, bright skin. Satsumas may still be ripe even if they have green spots. Always avoid fruit with bruised, wrinkled or discolored skin, since this is an indication that the fruit is old or has been stored improperly.   

Source: www.wikipedia.org, www.fruitsandveggiesmatter.gov

Image by Sfullenwider available under Creative Commons Attribution-Share Alike 3.0 Unported license

Satsuma Oranges, Dried Cranberries & Blue Cheese Salad

Ingredients:

  • 8 cups approximately 12 ounces pre-washed mixed greens
  • 1/2 cup red onion, finely chopped
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup dried cranberries
  • 2 satsuma oranges, peeled & separated (can sub fresh mandarin oranges)
  • 1/4 cup sliced almonds, toasted
  • 4 ounces blue cheese, crumbled
  • 1/2 cup poppy seed dressing or 1/2 cup raspberry salad dressing

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Directions:

  1. Place all ingredients except cheese and dressing in a large bowl.
  2. Drizzle dressing around inside edge of bowl. Using tongs, gently toss to coat everything with dressing.
  3. Divide salad among 4 chilled plates and sprinkle with blue cheese. Also great served with spiced pecans and grilled chicken.

Servings: 4

Fresh Fruit and Tortilla Slaw with Chayote and Jicama

Ingredients:   
1 small jicama, peeled and finely julienned
1 chayote, stemmed, peeled, and finely julienned (vegetable pear or mirliton)
1 small red bell pepper, stemmed, seeded, and finely julienned
1 unpeeled granny smith apple, cored and julienned
1 clementine or 1 satsuma oranges, sectioned and seeded, reserving all juice (a tangerine, tangelo, or canned mandarin orange sections may be substituted)
1/2 cup orange juice (juice from canned mandarins may be used)
1/2 cup chopped pecans
6 sprigs cilantro
1 teaspoon vegetable oil (pumpkin seed, peanut, or sesame oil in any combination may be used)
salt
4 corn tortillas, cut in thin strips and fried in vegetable oil (red, blue or yellow may be used)

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Toss together first nine ingredients.
2. Just before serving, add tortillas and toss again.
3. Serve immediately.

Servings: 6

Mulled Zin (Holiday Zinfandel Wine Punch)



Ingredients:   
2 small oranges or 2 small tangerines or 2 small satsuma oranges, scrubbed well (divided)
12 whole cloves
1 (750 ml) bottle zinfandel or 1 (750 ml) bottle other favorite full bodied red wine
1 cup orange juice
1/3 cup honey, to taste
1 teaspoon agave syrup
10 cinnamon sticks, divided (3-inch long)
1/4 teaspoon ground nutmeg
6 whole allspice
1 ounce brandy or 1 ounce cognac, to taste

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

Directions:
1. Preheat your oven to 350 degrees F.
2. Push the whole cloves into one of the small oranges until it’s completely “studded,” then place the orange in a baking dish and roast it in the oven until it’s soft, which will take between 35 to 40 minutes.
3. In a non-reactive saucepan over medium heat, combine the roasted orange, zinfandel, orange juice, honey, agave syrup, 4 of the cinnamon sticks, nutmeg, allspice, and the brandy or Cognac.
4. Raise the heat to medium-high, stirring constantly until the honey is melted and the sugar is dissolved, which will take about 4 minutes, but DO NOT LET BOIL (the flavor of the wine and spices combination will deteriorate if the mixture reaches the boiling point).
5. Strain the mulled wine and pour into six coffee glasses or cups, slice the remaining small orange into 6 slices, and garnish each cup with a cinnamon stick and orange slice.

Yield: 750 ml

Panda Express Orange Chicken



Ingredients:   
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

ORANGE SAUCE FOR STIR FRY
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons agave syrup
5 tablespoons white vinegar
1 orange, zest of

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Mix flour mixture and egg mixture.
5. Add chicken pieces, stirring to coat.
6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8. (Do not overcook chicken).
9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10. Clean wok and heat 15 seconds over high heat.
11. Add 1 tablespoon oil.
12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. Add and stir-fry crushed chiles and green onions.
14. Add rice wine and stir 3 seconds.
15. Add Orange Sauce and bring to boil.
16. Add cooked chicken, stirring until well mixed.
17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18. Heat until sauce is thickned.
19. Stir in sesame oil and orange zest if desired.
20. Serve over jasmine rice.

Servings: 6

Orange Chicken Skewers



Ingredients:
1 cup orange juice concentrate or 1 cup fresh orange juice
1/4 cup cider vinegar
1/4 cup soy sauce
2 tablespoons sesame oil (optional)
4 minced garlic cloves
1 tablespoon ground ginger
1/2 teaspoon salt
1/2 teaspoon hot sauce (Tabasco)
2 tablespoons honey
1 lb boneless chicken breast, skin and grease removed, cut into 1-inch cube

Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins

Directions:
1. In a big bowl, mix together orange juice, cider vinegar, soy sauce, sesame oil, garlic, ginger, salt and hot sauce. Pour 1/4 cup of the marinade in a bowl, add honey and mix well. Set aside.
2. Add the chicken cubes to the marinade without honey and toss to coat. Cover the bowl with saran-wrap and let marinate in the fridge for 4 hours (you can prepare the chicken until this step and cover it. It will be good until the next day).
3. Preheat the bbq to medium-high heat. On skewers or on soaked wooden skewers, thread chicken equally onto each skewer. Ligthly oil the grill and put the chicken skewers and baste with the marinade. Close the cover and cook for 10 minutes (turn the skewers 2 times during cooking time). Baste the skewers with a little bit of the honey marinade you set aside and cook 1 minute more. Turn the skewers, baste with the remaining honey marinade and cook 1 minute more or until the chicken is not pink inside.

Servings: 4

Orange Turkey Brine



Ingredients:   
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 1/2 gallons water

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 25 mins

Directions:
1. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
2. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry.
3. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.

Yield: 1

Crispy Orange Beef


 
Ingredients:   
1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup agave syrup
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
vegetable oil for frying

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins

Directions:
1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the agave syrup, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Servings: 6 

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