Satsuma
The most cold-hardy mandarin variety, capable of surviving brief dips to 15 degrees Fahrenheit, making it popular in the Gulf Coast region.
On this pageOverview
Meet Satsuma
The most cold-hardy mandarin variety, capable of surviving brief dips to 15 degrees Fahrenheit, making it popular in the Gulf Coast region. Satsumas are seedless, easy to peel, and ripen early in the citrus season from October to December. The tender, juicy segments have a delicate sweetness that is best enjoyed fresh as the fruit does not store as long as other citrus.
When to plant Satsuma
Satsumas are seedless and must be propagated by grafting. Purchase nursery trees grafted on Trifoliata rootstock for maximum cold hardiness in zones 8 and 9, or on Flying Dragon for natural dwarfing. Grafted trees typically begin fruiting in three to four years. Trifoliata rootstock induces earlier dormancy, improving freeze survival. For Gulf Coast growers, locally adapted nursery stock acclimated to regional conditions performs best. Container-grown trees on Flying Dragon rootstock work well for patios and can be moved indoors during severe freezes.
We watch the calendar so you don't have to
Tell us where you garden once. We line your sow and harvest windows up with your local season — and nudge you the moment each one opens.
See your exact Satsuma dates
Share your location once and we'll line every sow and harvest date up with your real local season — not a generic seed-packet guess.
Used once to set your season · never sharedHow to grow Satsuma
Satsumas are the most cold-tolerant mandarins, surviving brief drops to 15 degrees Fahrenheit, making them viable in USDA zones 8 through 11. This cold hardiness has made satsumas the go-to citrus for Gulf Coast and Deep South gardeners. Plant in full sun in well-drained soil, spacing 10 to 12 feet apart for standard trees or 6 feet for dwarfs on Flying Dragon rootstock.
Satsumas ripen earliest of all mandarins, from October through December, and must be harvested promptly as the delicate fruit deteriorates quickly on the tree. The fruit is ready when the rind turns orange, though green-tinged fruit can still be sweet. Satsumas are seedless and self-fertile, requiring no pollinator. Keep them isolated from other citrus to avoid cross-pollination that may introduce seeds.
Fertilize three times per year with a balanced citrus formula. Satsumas on Trifoliata rootstock provide the best combination of cold hardiness and dwarfing for home gardens. Protect trees from hard freezes with frost cloth, especially during the first three winters. Mulch the root zone heavily with four inches of organic material for root insulation. The trees naturally maintain a compact, rounded canopy requiring minimal pruning.
The bed planner spaces every plant for you
Pick a bed size and PlotMyGarden spaces your Satsuma at 300 cm, counts how many fit, and lays the block out before you buy a single seed.
Satsuma's best neighbours
Plant satsumas with other cold-tolerant citrus like kumquats and yuzu to create a zone 8 citrus garden. Underplant with nitrogen-fixing crimson clover or white clover for soil enrichment. Rosemary, lavender, and thyme attract pollinators and tolerate similar growing conditions. Plant on the south side of buildings for reflected heat and wind protection in marginal zones. In the Gulf Coast, satsumas pair well with fig trees and blueberries that share similar cold hardiness.
It flags clashes before you plant, not after
Every plant you place is checked against its neighbours in real time. Good matches glow green; conflicts get flagged on the spot — so a season-wrecking mistake never makes it into the ground.
Feed it well
Satsumas perform best in well-drained sandy loam to loam with a pH of 5.5 to 6.5. Raised beds are excellent for areas with heavy clay or poor drainage. Apply a balanced citrus fertilizer three times per year in February, May, and September. Avoid late fall fertilization that promotes tender new growth vulnerable to winter freezes. Satsumas are moderate feeders that do not require heavy fertilization. Maintain three to four inches of organic mulch for root insulation and soil health.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Planting and Root Establishment
Satsumas are almost exclusively grown from grafted nursery stock rather than seed, as seedlings may take 8-10 years to fruit and produce inconsistent results. After transplanting, the tree focuses energy on establishing its root system. Above-ground growth may appear slow during this phase, but a strong root network is forming beneath the soil surface. Watering consistently and avoiding fertilizer for the first 4-6 weeks reduces transplant stress.
Vegetative Growth and Canopy Development
The satsuma pushes out multiple flushes of new growth each growing season — typically in spring, summer, and early autumn. New leaves emerge with a slightly reddish tinge before maturing to deep, glossy green. The tree develops its characteristic spreading, rounded form during this phase. Satsumas are naturally compact compared to other citrus, rarely exceeding 3-4 metres in height without pruning, making them well-suited to smaller gardens.
First Flowering
Grafted satsuma trees typically begin flowering in their second or third spring after planting. The white, five-petalled blossoms appear in clusters at leaf axils and are intensely fragrant. Unlike many citrus varieties, satsumas are strongly parthenocarpic — they set fruit without pollination, which is why they produce virtually seedless fruit. This trait also means a single tree can fruit reliably without a pollinator partner.
Fruit Development and Sizing
Following flowering, tiny green fruitlets develop and the tree undergoes its natural June drop — shedding excess fruitlets that it cannot support. Remaining fruit swells steadily through summer. Satsumas are distinctive in that the fruit begins to change colour while still somewhat tart, typically turning orange in autumn while nights cool. The fruit is nearly always seedless thanks to the tree's parthenocarpic nature, and the loose peel begins developing as the fruit matures.
Colour Break and Ripening
As autumn temperatures cool, satsumas shift from green to their characteristic deep orange. Colour break is triggered by cooler night temperatures rather than sugar content, so fruit may turn orange before reaching peak sweetness. Satsumas are among the earliest ripening mandarin varieties, with most cultivars ready for harvest from late September through November depending on climate and variety. The loose, puffy peel that makes satsumas so easy to hand-peel develops fully during this stage.
Harvest and Post-Harvest Rest
Mature satsumas are harvested from late September through December depending on the cultivar and growing region. Unlike lemons, satsumas do not improve further once picked and are best consumed within 2-3 weeks at room temperature or 4-6 weeks when refrigerated. After harvest, the tree enters a brief semi-dormant rest period through winter. This rest phase is important for the following year's fruit bud initiation and should not be interrupted by heavy fertilizing or excessive watering.
Plant in a hole twice as wide as the root ball and at the same depth the tree sat in its container. Keep the graft union at least 10 cm above the soil line. Water deeply every 3-4 days for the first month, then transition to weekly deep watering. Hold off fertilizing for the first 4-6 weeks to avoid burning new roots.
Caring for Satsuma month by month
What to do each month for your Satsuma
July
You are hereNo specific care tasks for this month.
Harvesting Satsuma
Satsumas ripen from October through December, the earliest of all citrus. Harvest when the rind is mostly orange, though some green color near the stem is acceptable if the fruit tastes sweet. The delicate, thin-skinned fruit must be handled gently to avoid bruising. Clip from the tree with pruning shears. Satsumas do not improve in sweetness after picking and deteriorate rapidly on the tree once ripe, so harvest promptly within a two to three week window.
We count the days and tell you when to pick
Tell us when you planted and PlotMyGarden tracks the 365-day countdown to harvest, then pings you the day your Satsuma is ready.
Storage & Preservation
Satsumas have a shorter shelf life than most citrus due to their thin, delicate skin. Fresh fruit keeps about one week at room temperature and two weeks refrigerated. The juice freezes well and retains its delicate sweetness. Segments can be canned in light syrup for longer storage. Satsuma marmalade is a Gulf Coast specialty. The zest dries well for baking. Dehydrated satsuma slices make sweet, chewy snacks. Process fruit promptly after harvest for best quality.
What goes wrong — and the fix
Citrus Whitefly
PestSmall white-winged insects fly up from disturbed foliage. Honeydew deposits lead to black sooty mold on leaves and fruit.
Cold Injury
DiseaseWater-soaked leaves that dry brown, bark splitting on trunk and scaffolds, dieback of outer branches, and fruit damage from hard freezes.
Sooty Mold
DiseaseBlack, sooty fungal coating on leaves and fruit. Does not infect plant tissue directly but reduces photosynthesis and fruit appearance.
Troubleshooting Common Problems
Despite excellent cold tolerance for citrus, satsumas can still suffer catastrophic freeze damage during severe cold events. Fruit quality declines rapidly once ripe, giving a narrow harvest window. The delicate skin bruises easily during picking and handling. Alternate bearing can reduce crop loads in off years. Satsumas grown in very warm tropical climates may lack the sweetness developed in cooler subtropical growing areas where day-night temperature differences concentrate sugars.
Growing Tips
- Always purchase a grafted tree from a reputable citrus nursery rather than attempting to grow from seed. Grafted satsumas fruit in 2-3 years, whereas seed-grown trees may take 8-10 years and will not produce true to the parent variety.
- Select a planting site that receives at least 6-8 hours of direct sunlight daily. South or southwest-facing walls are ideal in temperate climates, as the reflected heat accelerates ripening and provides frost protection during cold autumn and winter nights.
- Satsumas perform best in slightly acidic, free-draining soil with a pH between 5.5 and 6.5. In areas with heavy clay soil, raise the planting area or create a mound to ensure excellent drainage, as waterlogged roots are a leading cause of decline in established trees.
- Water deeply and infrequently rather than shallowly and often. Deep watering encourages roots to grow down to stable moisture reserves, while shallow frequent watering keeps roots near the surface where they are vulnerable to drought and temperature extremes.
- Feed from late winter through summer with a citrus-specific fertilizer that includes trace elements iron, zinc, and manganese. Yellowing between leaf veins on new growth (interveinal chlorosis) is a reliable sign that micronutrient supplementation is needed.
- In climates where temperatures occasionally dip to -6°C or below, protect young trees with frost cloth and wrap the trunk with hessian. Once established, mature satsumas can briefly tolerate -9°C, but the fruit and new growth remain frost-sensitive and should be protected during cold spells.
- Thin the fruit load in years when the tree sets an unusually heavy crop. Removing clusters down to one or two fruits each prevents branch breakage, improves individual fruit size and sweetness, and reduces the risk of biennial bearing where trees alternate between heavy and light crops.
- Resist harvesting satsumas based on skin colour alone. In warm climates the fruit can turn fully orange while still slightly tart. The most reliable test is flavour — pick one fruit and taste it. Ripe satsumas are rich, sweet, and complex with very little bitterness.
- Prune satsuma trees in late winter just before the spring growth flush begins. Remove dead wood, inward-crossing branches, and any water shoots growing vertically through the centre of the canopy. Keep the centre open to allow light penetration and air circulation.
- Mulch the root zone with a 10 cm layer of wood chip or straw mulch each spring, keeping mulch at least 20 cm away from the trunk. Mulch conserves soil moisture, moderates root temperature, suppresses weeds, and slowly feeds the soil as it decomposes.
Pick your Satsuma
Owari
The most widely grown satsuma worldwide. Seedless, excellent sweetness, and good cold hardiness. Medium-sized fruit with easy peeling. Ripens October to November.
Brown Select
A satsuma selection from the Gulf Coast with slightly larger fruit and improved cold tolerance. Excellent flavor and consistent annual production.
Miho
An extremely early-ripening Japanese satsuma that can be harvested in late September. Smaller fruit but very sweet with good cold tolerance.
Armstrong Early
Ripens two to three weeks before Owari with good sweetness and size. Popular for extending the early satsuma season in Gulf Coast gardens.
A grafted satsuma tree purchased for $30-60 from a nursery typically begins producing fruit within 2-3 years and reaches full production in 5-6 years. At peak yield of 30-50 kg per season, a single tree replaces $60-150 worth of store-bought satsumas annually (at $4-6 per kg for organic fruit). Given that satsuma trees routinely live and produce for 30-50 years with basic care, the lifetime savings from one tree easily reach $2,000-7,000. Growing your own also eliminates the heavily packaged net bags typical of supermarket mandarins.
Quick recipes
Satsuma and Fennel Winter Salad
15 minutesA bright, refreshing salad that pairs sweet satsuma segments with crisp shaved fennel, peppery rocket, and a honey-citrus dressing. This recipe is the perfect showcase for freshly picked garden satsumas in autumn and winter, when their sweetness peaks and most other garden produce has finished for the season.
9 ingredients
Satsuma Mandarin Marmalade
30 minutes (plus 2 hours cooking and setting)A delicately sweet homemade marmalade with a gentler bitterness than traditional Seville orange marmalade. Satsumas produce a beautifully coloured preserve with a fresh, floral quality that makes superb toast topping and pairs wonderfully with cheese boards and roast duck.
5 ingredientsSatsuma Glazed Chicken Thighs
15 minutes (plus 45 minutes roasting)Juicy oven-roasted chicken thighs lacquered in a sticky satsuma and soy glaze that caramelises beautifully in a hot oven. The natural sweetness of garden-fresh satsuma juice creates a glaze far more nuanced than any store-bought sauce, with bright citrus notes balanced by savoury depth from soy and ginger.
9 ingredientsCulinary Uses
Satsumas are the quintessential fresh-eating mandarin with tender, seedless segments and a delicate sweetness. They are a Gulf Coast Christmas tradition, often found in holiday stockings. The juice makes light, elegant cocktails and sparkling water infusions. Segments brighten winter salads with pecans, goat cheese, and mixed greens. Satsuma preserves and marmalade are regional specialties. Use the zest in muffins, scones, and cream sauces.
What's inside
Health Benefits
- Rich in vitamin C, which plays a central role in immune system function by stimulating the production and activity of white blood cells, and acts as a powerful antioxidant protecting cells from oxidative damage caused by free radicals
- An excellent source of beta-cryptoxanthin, a carotenoid that the body converts to vitamin A and that has been associated in population studies with reduced risk of lung cancer and inflammatory joint conditions including rheumatoid arthritis
- Contains nobiletin, a polymethoxylated flavonoid found almost exclusively in citrus peel and pith, which has demonstrated anti-inflammatory, anti-obesity, and neuroprotective properties in research studies
- Hesperidin, a flavonoid abundant in satsumas, has been shown to strengthen capillary walls, reduce blood pressure in hypertensive individuals, and improve overall cardiovascular function by supporting healthy endothelial tissue
- The dietary fiber content supports digestive health by feeding beneficial gut microbiota, promoting regular bowel movements, and contributing to the production of short-chain fatty acids that maintain gut barrier integrity
- High water content combined with natural electrolytes including potassium supports hydration and cardiovascular health, with potassium specifically helping to counteract the blood pressure-raising effects of dietary sodium
Where Satsuma comes from
The satsuma mandarin (Citrus unshiu) is believed to have originated in Japan, most likely as a chance seedling or bud sport from mandarin varieties introduced from China between the 8th and 15th centuries. Although the broader mandarin lineage traces back to northeastern India and southern China, satsuma as a distinct variety was developed and refined exclusively within Japan. The earliest documented cultivation dates to the Satsuma domain (present-day Kagoshima Prefecture) on the southern island of Kyushu, where the mild, semi-subtropical climate proved ideal for the cold-tolerant variety. For centuries, satsumas remained a prized regional crop in southern Japan, particularly valued for their early ripening season, easy-peel skin, and near-seedless fruit at a time when other citrus varieties required seeds to be navigated around. The fruit's introduction to the Western world is credited to the wife of US Minister to Japan, General Van Valkenburg, who sent trees back to Florida in 1876, and to the wife of a subsequent ambassador who distributed trees more widely in 1878. By the late 19th century, growers across the American Gulf Coast had recognized the satsuma's exceptional combination of citrus flavor and cold hardiness — a rare pairing that suited the frost-prone winters of Louisiana, Alabama, and Mississippi far better than less hardy citrus species. The Louisiana satsuma industry was commercially significant by the early 1900s and made fresh mandarin citrus accessible to communities that could not grow oranges. Devastating freezes in the 1940s and 1950s temporarily set back Gulf Coast satsuma production, but the industry recovered and continues today. In Europe, satsumas became commercially important in Spain, Italy, and Turkey from the mid-20th century onward, where they are grown for both domestic consumption and export to the United Kingdom and northern Europe. Today, global satsuma cultivation spans Japan, Spain, China, South Korea, Turkey, Argentina, and the United States, with the variety celebrated worldwide for its ease of eating, seedless nature, and relatively long autumn harvest window.
Satsuma: did you know?
Fascinating facts about Satsuma
Satsumas are named after the former Satsuma Province in Japan (modern-day Kagoshima Prefecture), from which the first trees were exported to the United States by the wife of a US ambassador in 1878 — making them one of the few citrus varieties named directly after a historical Japanese territory.
Satsuma questions, answered
When should I plant Satsuma?
What are good companion plants for Satsuma?
What hardiness zones can Satsuma grow in?
How much sun does Satsuma need?
How far apart should I space Satsuma?
What pests and diseases affect Satsuma?
How do I store Satsuma after harvest?
What are the best Satsuma varieties to grow?
What soil does Satsuma need?
Are satsumas the same as clementines or mandarins?
How cold-hardy are satsuma trees, and can I grow one in a cold climate?
Why are my satsumas staying green even though autumn has arrived?
Why does my satsuma tree produce heavily one year and barely at all the next?
Can I grow a satsuma tree in a pot or container?
What pests and diseases most commonly affect satsuma trees?
You just read the theory. Now grow it on autopilot.
Everything that makes Satsuma fiddly — the timing, the spacing, the companions, the harvest window — is exactly what PlotMyGarden handles for you, for every plant in your garden.
A plan that knows your weather
Set your location once. Get sow, feed and harvest dates built around your real last-frost date and live forecast — no more guessing from a generic seed packet.
From the “When to plant” sectionDrag-and-drop bed planner
Design beds on a grid. Every plant snaps to its proper spacing, and you can see your whole season laid out before you spend a cent on seed.
From the “Growing guide” sectionCompanion conflicts, caught early
200+ good-and-bad pairings checked live as you plant — so a season-wrecking mistake never makes it into the ground.
From the “Companions” sectionReminders you'll actually act on
“Water the beans.” “Pick today before it turns.” Timely, specific, and tied to the plants you're really growing.
From the “Harvest” sectionSuccession, scheduled
Want a harvest for six weeks, not six days? It spaces your sowings automatically and reminds you when each new block is due.
From the “When to plant” sectionA record that gets smarter
Every harvest you log teaches it your garden. Next year's plan starts from what actually worked in your soil, not a textbook's.
From the “Overview” sectionPlant these alongside Satsuma
More Citrus
Keep Satsuma away from these
Grow your best Satsuma yet — and everything around it.
Start a free plan today. Lay out your beds, drop in your Satsuma, and let PlotMyGarden handle the timing, spacing, companions and reminders from seed to harvest basket.