Description of the citrus plant, composition and energy value. Useful properties and contraindications to the use of satsuma. How can you eat the fruit? Culinary recipes. In addition, satsuma improves the functionality of the liver and kidneys, maintains the necessary water balance and has a rejuvenating effect. Also, acne lesions are neutralized, the hair follicles cease to become inflamed, and the skin becomes clean.
Contraindications and harm of Mikan
Despite the fact that this food product has an impressive list of beneficial properties, if consumed excessively, it can cause serious harm to the body. It is best to contact a qualified professional and determine if you have a personal intolerance to the unshiu mandarin.
On average, the daily norm of fruit should not exceed 400 grams. Otherwise, there will be problems with digestion and stool.
Satsuma can cause harm in the following cases:
- Allergic reactions … The heart rate increases, the autonomic and central nervous systems are affected, and red spots and rashes appear on the skin. Conjunctivitis and inflammation of the mucous membranes may occur.
- Individual intolerance to individual components … Micro- and macroelements of the fruit can cause endocrine disorders, disrupt muscle contractility, provoke a severe runny nose, headache, nausea, accompanied by vomiting. General malaise and lack of appetite are also observed.
- Kidney problems … Blood appears in the urine, body temperature rises, blood pressure is unstable, bags under the eyes are formed. In addition, the skin color becomes painful.
- Peptic ulcer and gastritis … The ingredients in the fruit can irritate the stomach lining. It causes severe pain, weight loss, heartburn, increased sweating, heart palpitations, stool problems, and decreased appetite.
- Intestinal inflammation … There is flatulence, metabolic disorders, constipation, a malfunction of the colon motility with characteristic clinical manifestations. The microflora is also deteriorating.
In addition, it is not recommended to consume citrus fruit for children under 12 years of age. There is a high risk of an allergic reaction.
How is satsuma fruit eaten?
The unshiu mandarin pulp is very sensitive and requires a delicate handling. The rind is very thin and easily separates from the pulp. In cooking, satsuma is used mainly fresh, so as not to lose all useful properties during heat treatment. The fruits are a great addition to fruit salads, bakery and pastries, soft drinks, marinades, jellies and preserves. Candied fruits, juices and sauces are made from them. Unshiu tangerine is also added when preparing meat and fish dishes. Satsuma zest, like all citrus fruits, is also used in baked goods.
To make sure the fruits are fresh, you should pay attention to their weight, density and the integrity of the rind. The heavier the fruit, the juicier the pulp. And even better if the satsuma has fresh and green leaves. This indicates the accuracy of the collection, since the fruits are cut by hand. Note! You cannot store fruits in a tightly tied plastic bag, otherwise they will very quickly become moldy and unsuitable for food.
Unshiu tangerine recipes
Satsuma is in harmony with many vegetables and fruits. Its aroma can be accentuated by mint, cardamom, cinnamon, cumin, nutmeg, ginger and sage.
Below are the unique recipes with satsuma original dishes:
- Poultry sauce … 3 satsums are passed through a juicer. Then add a teaspoon of sugar, salt, pepper and mustard to them. Squeeze out the juice of half a lemon. Next, 100 grams of butter is melted in a water bath. Add two egg yolks. All ingredients are mixed with a whisk. At the final stage, the sauce is heated in a water bath until thickened. Then removed and cooled.
- Salad with poppy dressing … One large avocado is peeled, cut in half and pitted. Then it is chopped into cubes along with 100 grams of feta cheese and sprinkled with lemon juice. 3 satsum, 2 boiled beets are peeled and also cut into cubes. Fry 50 grams of pistachios in a skillet for about 2-3 minutes. Next, prepare the dressing. A teaspoon of poppy seeds, salt on the tip of a knife, a pinch of Dijon mustard, 1, 5 tablespoons of honey, 2 teaspoons of grated orange peel, 50 ml of olive oil and 30 ml of freshly squeezed orange juice are added to the jar. Then it is closed and shaken thoroughly until an emulsion is formed. Place 150 grams of lettuce leaves on the bottom of a wide bowl, then add avocado and beetroot satsum. Sprinkle everything with dressing, mix and sprinkle with toasted pistachios and cheese on top.
- Cupcakes … 2 satsum is placed in a saucepan, poured with filtered water and boiled for about 15-20 minutes. Then the fruits are removed from the peel and crushed with a mixer to a puree state. For a richer color and flavor, you can add a slice of satsuma crust. Beat 100 grams of butter with a mixer with 150 grams of sugar into a fluffy cream. Add one egg and beat again. Then all the components are connected. Pour in half a teaspoon of cinnamon, a pinch of soda and about 180 grams of flour. Knead the dough thoroughly until smooth. Silicone molds for muffins are filled 2/3 with dough and placed in an oven preheated to 180 degrees for 15-20 minutes. Ready-made muffins are crushed with powdered sugar and served with tea.
- Satsuma tangerines in a plate … 10 grams of gelatin are soaked for an hour in 50 ml of filtered water. 2 satsum are cleaned and cut into wedges. Add 10 grams of vanilla sugar and 50 grams of cane sugar to 300 ml of tangerine juice. The mixture is placed over medium heat and brought to a boil. Then remove, allow to cool and add the swollen gelatin. Stir all components thoroughly. Satsuma slices are laid out on the bowls, jelly is poured and placed in the refrigerator for 3 hours. Meanwhile, the mousse is being prepared. 10 grams of gelatin are soaked in 50 ml of milk. 100 grams of dark chocolate is melted in a water bath. Then add a tablespoon of cocoa powder and swollen gelatin. Beat 250 grams of sour cream with a mixer with 75 grams of powdered sugar. Melted chocolate with gelatin is also poured here and whipped again. On top of the frozen jelly, spread the chocolate mousse and put it back in the refrigerator. Dessert is eaten when it is completely frozen.
- Layered cake … 5 satsum are peeled and whipped in a blender. Add 2 teaspoons of starch, 20 grams of vanilla sugar and a teaspoon of ground cinnamon there. Defrost 300 grams of puff yeast dough and divide into 2 parts. Then they are rolled out and one is placed in a pie pan covered with parchment paper. On the second part of the dough, flowers are cut out (of your choice). The filling is laid out in a mold, the sides are folded and covered with an "openwork" layer of dough. Hold the edges together. Grease on top with milk. The cake is baked for about 10-15 minutes at 200 degrees, then the heat is reduced to 180 degrees and left for another 20 minutes. The doneness of the cake can be checked by its golden crust.
- Spicy duck … Duck carcass (about 2 kg) gets rid of feathers and excess fat from the tail. For the marinade, add 2 teaspoons of dry ginger, cinnamon, dry garlic, apple cider vinegar, liquid honey and 1 tablespoon each of cardamom, sesame oil, mayonnaise and mustard. The components are thoroughly mixed. The bird is rubbed with marinade inside and out. Then it is salted and wrapped in cling film. The meat should stand in the refrigerator overnight to soak in the spices. Preheat the oven to 90 degrees. Satsuma is divided into slices, placed inside the duck and sewn up with culinary threads. Chop 2 carrots, 2 celery stalks and 2 onions into large cubes. Garlic is also peeled. 7 satsum are cut into small pieces. Vegetables are placed on a baking sheet covered with foil, duck is placed on top of them, and pieces of satsuma are placed on the sides (they are decorated with cinnamon sticks and star anise). Meat is baked for 2 hours. After the expiration of time, do not get it right away. Let the duck infuse in the oven for another 15 minutes. And then increase the degree to 180 and bake for another hour. To create a golden crust, marinade should be made. Mix a teaspoon of cardamom with 2 tablespoons of honey and brush over the duck. Bake for another 5 minutes at 200 degrees. The meat will come out juicy, tasty and aromatic.
Dishes that include satsuma are popular in Japan, China, India, Latin America, Spain and France.
Interesting facts about satsuma
Due to its low height, pleasant aroma and beautiful arrangement of branches, satsuma is also common as a houseplant. It is planted in deep pots and placed in lighted rooms. In winter, it practically does not need watering. But in the period from April to early autumn, the unshiu mandarin must be regularly fertilized and watered. For the first 8 years, the tree is transplanted annually, and only after that every 2 years. In ancient China, satsuma peel was dried and used as a bitter-spicy remedy to improve the functioning of the gastrointestinal tract instead of orange peel. It was also added to improve the aroma and taste of medicinal preparations.
Satsuma was brought to Europe by the Italian traveler Michel Tecor at the beginning of the nineteenth century. Satsuma is the earliest of all citrus fruits. An overabundance or lack of moisture in unshiu mandarin can be determined by spotty and falling leaves.
The main pests of satsuma include false pillows, red citrus mites and various types of coccids.
Since the unshiu mandarin fruits are often seedless, the plant is propagated by grafting other citrus plants (lemon, lime, orange, citron) on seedlings. Cuttings can take up to six months to root, so this is a laborious and time-consuming process. Therefore, gardeners do not complicate their life, but buy already grafted plants.
In the culture of Ancient China, it was customary to give satsuma as a wish of good luck. In addition, in Chinese the phrase "para tangerine" is consonant with the word "gold", so that the value of the fruit can be observed even from the linguistic point of view.
Watch the video about satsuma:
Satsuma's peel is so delicate that it cannot withstand long storage and long-distance transportation. She quickly crumples and begins to rot. So before transportation, the fruit is carefully packed in an unbreakable container, previously wrapped in a soft cloth in order to protect it from impacts as much as possible. It is also worth noting that satsuma is stored at room temperature for no more than a week. The refrigerator, on the other hand, extends these periods several times, but leads to drying out of the fruit and the loss of the original taste and aroma properties. For this reason, the unshiu mandarin has not received widespread recognition outside of cultivation.
