Well, that's not very happy news, at least for a garden grower. I have similar issues with my Meyers; if you don't take off most of the fruit in the first year or two, the tree will make fruit, but not grow. That's for my field trees; but for my garden trees, that get more special care, I try to strike a balance between keeping some fruit for my reward, and putting more fertilizer to help the tree grow.
Look for my "Garden versus field Meyers" posted recently on this forum to get an idea. That is a bit disheartening. I don't mind pulling fruit off for a few years, but five is kind of a long time to wait Especially when, as your average suburban homeowner, there's a good chance we might not even be living here ten years from now My 5 year old container Armstrong satsuma gave me 2 wonderful fruit this year, on par with the commercial mandarins I have had.
Id love to get and Owari one day. Mrtexas knows his stuff and what he has posted now and before is good information. Nearly all the fruit I grow including citrus, figs, and stone fruit is sweeter off trees that are grown at low to moderate vigor and with a long period of moderate water deficit. Young trees are usually grown at higher vigor, more water and fertilizer. This is needed to get a tree with some size but results in those early fruits being inferior.
The reason modest water deficit gives sweeter fruit is that the tree increases osmotic potential of it's tissues by increasing sugars in order to withdraw water from dry soil. Modest water deficit also reduces cell size resulting in firmer plums and pluot. Fruit ends up smaller and sweeter.
My citrus gives sweetest fruit when the tree basically has only one growth flush per year due to less water and fertilizer. Fruitnut, that makes sense. It seems like mostly people are telling me to have patience while the tree matures. Okay - I'll take all your advice. MrTexas, I do like having at least one tree that's mostly seedless which will probably remain my Owari for my kids. Personally, me and my husband can deal with seeds, and I'll have an opening for a new tree come spring.
I'm also considering a grapefruit or pummelo if you have a favorite. My favorite grapefruit a both very seedy, golden grapefruit and duncan grapefruit. The advantage of golden is it is very early. Mine are sweet now and were edible a month ago. Duncan is later. The red grapefruit so popular won't be ready until at least Christmas. Golden grapefruit is available at the master gardener sales in Houston. Duncan is the gold standard for grapefruit flavor, the best I've certainly ever eaten.
Duncan is harder to find although I propagate it to sell I don't know of anyone else doing it in Texas. The Texas red grapefruit are seedless and very nice in color. But I thought eating was about flavor. IMHO red grapefruit are good tasting but not the best. Give me a hard to find seedy white duncan grapefruit any time for the best flavor. My best satsuma now is BC2. All my satsumas are young and BC2 is sweet. I pulled out my mature tree. It was 8 years old and the fruit just did not sweeten up.
I have had satsumas sweet as candy that were only 3 years old. Sold the house with the plants and haven't been able to find another tree with such sweet fruit.
If I had known, I would have taken the tree. My favorite grapefruits are Duncan and Ruby Red. Duncans are very sweet with traditional grapefruit flavor. Ruby reds are super sweet I gave my Golden grapefruit to my brother in law. Did not care for it. It has mild orange and mild grapefruit flavors.
Not as good as a regular grapefruit, nor as good as a regular orange. It was a heavy bearer every year with no problems, but did not care for the fruit. JRN Nursery with have most all other citrus. Good luck. Thanks for the suggestions. I'm hoping to make it to a citrus tasting or two this winter before I pick. I grew up on Rio and Ruby Red grapefruit in the RGV Rio Grande Valley , so it may be hard for me to move past the sweet pink grapefruit, but I'll try to keep an open mind if I can find the others to try.
I'm hoping to make it to John Panzarella's open house in December My grandparents had a pair of excellent tasting tangerine trees, no one could tell me what variety they were. Their appearance was very much like Satsuma, but the average fruit size was just a tiny bit smaller. The trees were very old, well over 30 years, and I could tell the trees were beginning to reach towards the end of their productive life.
Years later, I finally found locally-sourced Satsuma tangerines being sold at the health food store. They reminded me very much of my grandparent's tangerines, but the flavor was not quite as perfect. Satsumas store well under refrigeration, but they don't hold well on the tree. It's best to harvest them as soon as they reach peak sweetness.
Satsumas have thin skins and are easily damaged during harvest. Damaged fruits rot or shrivel more quickly. To prevent damage, cut Satsumas from the stems, rather than twisting them off. Store harvested Satsumas in a refrigerator and wash them before serving. Julie Christensen is a food writer, caterer, and mom-chef. She's the creator of MarmaladeMom.
By Julie Christensen. Related Articles. Taste Citrus fruits don't ripen the way orchard fruits do, but gradually change over several months from an immature state to a mature one. Here are some of our favorite savory satsuma recipes.
We also love the intense juice from these sweet fruits, so we incorporate the flavors into our guest-worthy cocktails or prepare segments in a cake for gorgeous, winter desserts. Try one of our favorite sweet satsuma treats and beverages here. By Arielle Weg November 28, Pin FB More.
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