Addendum

     "Recently I highlighted the Japanese citrus fruit, the satsuma.  If you are fortunate enough to find them at your local market, look for ones that feel heavy for their size with glossy, fragrant peels.  It's fine if the skin feels a little loose around the fruit, but the satsuma shouldn't feel squishy or look wrinkled.  Another indicator of freshness at the market is whether they still have their stems and leaves.  If so, look for healthy green leaves.  And don't worry if there's some greenness on the peel.  Sometimes the fruit inside ripens before the peel changes color.  They can be stored in the fridge for up to a week, preferably in the crisper drawer.

     With their intensely floral, sweet, and tangy notes, satsumas are a nice addition to boldly flavored dishes,both sweet and savory.  Toss them in a salad, or use their juice and zest in cakes, or in more savory sauces and glazes.  Their sweetness balances out tart flavors like cranberries or lemons.  And their tartness works nicely against sweeter flavors, like brown butter, brown sugar and honey."


Layla Schlack is the author who wrote these words that appeared in the October/November issue of Fine Cooking magazine.