Perhaps the most user-friendly of all citruses, the satsuma is seedless and extremely easy to peel. Jesuits brought the fruit from Asia to North America in the 18th century, planting them in plantations around New Orleans — with many commercial groves still thriving today.
"Satsumas have that perfect balance of sweet and tart, with a rounded flavor and a great acid edge," Chef Aliza Green tells Cooking Light. "And they just melt in your mouth." Part of the mandarin orange family, their siblings include tangerines and clementines. Their super-juicy attributes make them wonderful in sauces, granita or a winter sangria.