Aoshima Satsuma Mandarin

(Citrus unshiu 'Aoshima')

Documented by Léo — grown in the ground, USDA zone 8b

Aoshima satsuma mandarin (Citrus unshiu 'Aoshima') is a late Japanese satsuma selection from Aoshima Island, particularly prized for its very long fruit retention on the tree, until February or even March. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground planting in USDA zone 8a. The tree reaches 6.5 to 10 ft (2 to 3 m) with a spreading, weeping habit, evergreen foliage and fragrant white flowers. Its bright orange fruit, medium to large, 4.2 to 6.3 oz (120 to 180 g), seedless, with thin skin, ripens in December to February with very juicy, sweet, fragrant flesh, often considered one of the best-tasting satsumas. Ideal for spreading out the harvest. Excellent fresh, as juice and as sorbet. Graft onto Poncirus trifoliata; south-facing wall.

Identity

OriginJapan

Genetic originBud mutation of Owari satsuma

USDA zone8a

Cold hardiness10°F (−12°C)

Fruit cold hardiness25°F (−4°C)

GrowthVigorous

Height10 ft (3 m)

HarvestJanuary, February, December

SeedsSeedless

UsesFresh eating

FlavorsVery sweet, Tart, Balanced

History & Description

Origin

Aoshima satsuma is a historic Japanese variety discovered in Shizuoka Prefecture. It is the benchmark among late mandarins, selected for its exceptional keeping ability after harvest.

Tree description

The tree stands out for above-average vigor among satsumas and a slightly more upright habit. It is very productive and sometimes needs thinning to avoid alternate bearing.

Fruit quality

The fruits are larger than average, with a characteristic flattened shape. The skin is a little thicker, which makes it easier to peel and protects the fruit, allowing it to keep for several weeks.

Flavor and ornamental interest

In flavor, it is one of the richest. Its late ripening lets it accumulate a very high sugar level, balanced by an acidity that gives the juice "body". An intensely flavored tasting mandarin.