MANDARINS are Different Things - Comparing Clementines, Tangerines & Satsumas- Weird Fruit Explorer

[@WeirdExplorer]

Which Mandarin do you like best?

[@bustedkeaton]

Houston has a history of Satsuma growing, I love them!

[@youtube.commentator]

Satsumas

[@arno_grnfld455]

Clementine

[@gumpygumpy]

Satsuma all the way, clementines are low in flavor (at least store bought)

[@scrumpeldwarf]

I've foraged some golden nugget in my town

[@rigues]

In Brazil we have small mandarins (popularly called Mexerica, pretty easy to peel) and large varieties, larger than an orange, called Ponkan or Dekopon. One of my favourite juices is a blend of Persian Lime (I have a tree on my front yard) and Mandarin. Delicious!

[@wildtame3823]

I miss tangerines. I haven't seen them in stores for some time. There are usually the clementines with various brand names.

[@dealhunter4536]

The tangerines I have seen (rare) don't taste like full tangerines anymore. Like they are hybrids now. Sort of like how limes now tastes a little like lemons now I think cross breeding of citrus fruit happens by accident sometimes and they market it as a different fruit.

[@ferretyluv]

You’re right. I’ve never thought about it before but I haven’t seen them often. I used to wonder what the difference between a clementine and a tangerine was. But now I don’t see tangerines so it’s always clementines.

[@southeasternlover]

I thought it was the clementines we were missing.

[@kLeo20Toes]

@@southeasternloveryes you’re correct

[@greggasiorowski1326]

I just remember them being messy, not real easy to peal & kinda sour, when Clementines first came out they were only around for a month or two at the start of the year & they were sugar sweet, when they became available year long they became really hit or miss.

[@maconovercast802]

I’m so glad I found your channel! It’s insanely informative and I really like how you produce your content. It’s so fun to watch. Love learning about different fruits!

[@WeirdExplorer]

thanks!

[@OsirusHandle]

We get a cultivar in our supermarket that has like, almost 5mm of pith. They were soo easy to peel and the pith tasted good too.

[@phishermonjon]

I was just drinking a jaritos mandarin a couple of days ago which I hadn't had since I was a kid and was wondering what is the difference between a mandarin and a tangerine was? Great timing with the video 😊

[@WeirdExplorer]

I heard your wish like a citrus geni

[@anonemoose7777]

Ah yes jaritos! And sangria señorial! That and a big plate of enchiladas (or the tacos with the two tortillas) is the lunch of the working hero. Definitely what I miss most about my time working in America. I worked in the southern half and like we Irish tend to do I got well mixed in with my fellow Catholics. Sadly, without an abeula this side of the Atlantic I have to make it all myself, from the tortillas to the sauce to the filling... but I still do from time to time. 😋😁

[@Kat-jp6iy]

"it tastes like Sunny-D without the chemicals" 😂

[@Chris_Garman]

So like artificial orange flavoured chalk?

[@BillCoz]

When I was a kid I was sick one day in school so my mom picked me up early. She had to stop at the grocery store after picking me up and I walked in with her and I ended up puking in an aisle on the floor... pure Sunny-D from lunch. OMG I have HATED the taste of Sunny-D since then, always tastes like vomit to me lol.

[@Kat-jp6iy]

@@Chris_Garman yeah, that stuff is pretty awful tasting lol

[@ericgillespie2812]

I think most people call that water XD

[@StonedtotheBones13]

I was very confused how this was possible

[@zaz131313]

In my experience, satsumas' flavor varies a lot with growing conditions and the sour/sweet ratio varies a lot with time of harvest. The best satsumas trounce any other orange, but you never know how they'll taste until you open them up!

[@cyruskhalvati]

Honestly thats how most mandarins are

[@d.d.d.a.a.a.n.n.n]

I agree, in a single bag of satsumas, you often have all the way from tart to insipid but they're still my favorite

[@ozzy_fromhell]

I beg to differ i have a satsuma and W.murcott tangerine and i love my murcotts more (flavor wise) but love my satsumas more for their thin peel

[@ZachariasEnislidis]

I love your content, a homage to biodiversity and the blessing of nature having us being able to taste all those fruits and vegetables.

[@ericlivingston8027]

When I was researching mandarin plants to buy and grow I found out there is more than one Satsuma. The most widely grown one is the Owari Satsuma. A lot of people like the Miho satsuma more. The Gold Nugget you reviewed seems to be on a lot of people's list on one of the best mandarins as well.

[@inazonitobe737]

I appreciate you making this video. A friend of mind tried to call all of these the same and I went on a massive explanation tryna clarify why that bothered me. This video showing the graph of just how many different types and mixed breeds there is pretty much narrow down why I'm bothered by someone not seeing how amazing they really are.

[@friedabacon3508]

I came here looking for a mandarin comparison test because I recently got a bag from Aldi that tasted odd. They were like canned mandarins without any added sugar- kind of a flat and watered-down flavor. After watching your video I think I have identified them as satsumas. Overall, my favorites are the “cuties” (Clementines). It’s often hard to know what you’re getting because chain stores put proprietary names on the fruits. Thanks for the great video!

[@brendanrandle]

in Australia the "imperial mandarin" is the most common it looks and peels like the Satsuma in the video

[@somethingorother9263]

Are there really quarantine camps for the infidels there?

[@palarious]

In Ft. Walton Beach, Fl, my Korean aunt had a citrus tree with the most sour mandarin ever. It was so good! It had warhead levels of sour, with a delightful level of sweet and citrus. Wish I could grow it here in Northeast Texas.

[@gr8handsftl]

I'd love to see you do a video on the different varieties of tangerine. We have at least 10 varieties here in Florida, some easy to peel, some you need to cut with a knife. Some very seedy, some almost no seeds. All very juicy and with great flavors. Would be great to see you compare them

[@viccasaur]

Wait a minute… my dad has had a satsuma tree all this time? We always just called it a tangerine because they were pretty big, but what stands out about them is that the peels were always so easy to remove.

[@JBC-u7g]

The same here. I grew up calling them tangerines but now I know they are Satsumas. The tree was planted sometime in the early sixties and still bears amazingly sweet fruit to this very day.

[@tracys694]

This video was so helpful! I was today many years old when I found out mandarin isn’t one type of fruit.

[@discordia013]

Great chart at 0:40 Would love a link to the original.

[@Tsuchimursu]

Satsumas are the best mandarins. Easy to eat and a nice fresh flavour, you can just eat a whole bag straight. Might be related to me loving pomelo, pomelo is the best citrus for and if it's what you cross to get a satsuma... it makes sense :)

[@MillionaireMael]

Please help me because I need to clear my face of acne. Where do I get satsuma manderins?

[@jmelande4937]

I had a satsuma in my yard for a while, but got tired of it after several years of disappointingly low yield and lackluster boring fruit. Not worth my efforts. It was grafted to a trifoliate orange rootstock to dwarf it, so perhaps that was the problem. Either way, replaced it with a finger lime with beautiful pink flesh and haven't regretted the swap.

[@atomicskull6405]

Could be that they are like clementines and have low yield without a genetically distinct pollinator. Many citrus varieties don't self pollinate well with themselves even if the tree isn't sterile like a naval orange (naval oranges are totally sterile and cannot pollinate with other naval oranges). In the case of clementines, they actually spray the tree with hormones to improve fruit set. The reason for that is that when clementines cross pollinate with other citrus they become very seedy so they spray the trees with a hormone that improves self pollination.

[@Aenima308]

I was literally typing out “you should try a Mineola tangelo” when you said it lol

[@sarajane5306]

Satsumas are my favourite, they're in all English shops, maybe we buy the world stocks if they're rare in other places 😉

[@charcoal8]

😂😂😂 We can be like that 🇬🇧

[@Mycofuncorriza]

aye!

[@amandajane8227]

I love satsumas but they are really hard to find in Australia. Here they sell the clementine mandarin and the bigger varieties.

[@Sherirose1]

I love that you covered this. I used to buy some citrus marked as satsumas, large deep orange largish and sweet. Recently, I only find either mandarin and clementine which taste like water without oxygen 🤦, hardly any tang or other taste. For me to enjoy a sweet / tangy citrus, I peel the skin off oranges, leave the zest to act like the skin. After a few days, they are delicious.

[@annettesturgess5400]

Oh gward , me too , hi !

[@kellyclark7517]

Ty! I have a lovely satsuma in my backyard. I waited too long unfortunately this year and when I went to harvest them they were soft and squishy👎🏾👎🏾👎🏾 I just cleaned it up real nice under there and need to give it a good drink and some good food ! Lov these lil gems!

[@sharendonnelly7770]

I remember having the Page mandarin in a fruit salad, with the rind still attached. It was absolutely delicious and added so much flavor to the salad. Do not know if this is a normal presentation for this particular fruit, but it worked spectacularly in a fresh fruit salad. Tangerines are my all-time favorite, and second the Clementine for eating out of hand. Great video!

[@Pillowcase]

I really dig your comparisons of different varieties of common fruit; bananas, mangos, citruses etc.

[@michaelnancyamsden7410]

My Satsuma are quite tart when eaten early in season before orange all over. The become sweeter with less tartness late in season. The age well on the tree but must be picked before a freeze.

[@theblobfish9614]

Where do i find the chart with the different citrus cultivars?

[@alasdair_scott]

0:50 There are still a couple of relic populations of the original wild mandarin in China - particularly in Daoxian.

[@Chickentendaz]

Omg, your videos are 👍. Makes me want to eat fruit with you. Thanks for sharing.

[@daliacastello2608]

I like some of the new topics/topics you are putting on your videos education are great.

[@robertellingtom2683]

The thing about satsuma is from a tart to a very sweet taste so it all depends on when you pick them so my selection is that the satsuma is a variety of tastes depending on when you and it can be taught before it is totally mature and being so easy to to peel and put in a a grinder and put up and freeze and you can have some delicious throughout spring and summer of the next year

[@farmerbob4554]

I grow several mandarin/tangerine varieties. My favorite is “Gold Nugget”. Largish, slightly flattened, pebbly rind, fairly easy to peel, sweet and juicy. They also hold on the tree well and are very prolific.

[@RolloTonéBrownTown]

The thing is there are always a few really hard to peel ones in any bag of "E-Z" peel fruits. And they are ostensibly all the same variety. Anyway, this video was just terrific and helped me spot the differences in a family of citrus that many people probably assume is all the same fruit.

[@KonaSquid]

The mandarins I get kinda look like the Satsuma, but are like half the size :3

[@Myriako]

Thank you for this video ! 😊🌹

[@mijayd1]

Cool info.. I totally forgot about tangerines, haven't seen them in years.. only orange fruit i get now is the tangelo..

[@MillionaireMael]

Please help me because I need to clear my face of acne. Where do I get satsuma manderins?

[@JTMusicbox]

So many mandarins! And to think before watching your channel I thought there was only one.

[@ken878]

Satsumas are one of my favorite. easy to peel and taste really good.

[@greggasiorowski1326]

In Toledo Ohio Clementines & Satsumas (I think) are interchangeably sold as mandarins in bags, it always confused me what the difference was.

[@ryanmpfeiffer]

Recently I've been trying to find clementines in stores but for some reason all the brands like Cuties are labeled as "mandarin oranges" now. I assume they're still just clementines, so does anyone know why all the brands changed their packaging?

[@shawnjavery]

Was wondering what type of mandarin they sell at krogers in Ohio. Feels like they used to sell two types but now it's only one and it's the one I don't like. It's a lot smaller than the old ones and much harder to peel.

[@BillCoz]

Kroger's up here in Michigan has a couple varieties, they get Sumo oranges seasonally, they have shit for mango selection tho..

[@shawnjavery]

@@BillCoz sumos are great. I live in Ohio and it's rough, had to go to jungle Jim's for mango and paid over 5 for a single green mango. Was really good though.

[@d.d.d.a.a.a.n.n.n]

I personally love satsumas, especially with how easy they are to peel. We rarely get tangerines in my region of the US, and we never got any of these fruits in school lunches, that would have been way fancier than the terrible apples we got

[@Deposedking037]

Dude I see the satsumas in grocery stores down here in Houston Texas. Love your channel bro!

[@biancachopsuey]

you should try and get your hands on a phoenix mandarin. they're ginormous and super popular in australia when they're in season. we have an insane amount of mandarin varieties in our supermarkets over here. surprisingly none of the ones in your video 😅

[@bennyhana3556]

The satsumas are sweeter if you grow them in a more northern climate, they tolerate down to -15C and its the cold that really ups the flavour as they mature. I bought many from a guy who buy bulks from Spain to my country (Sweden) and I bought like 10kg few years back and got 2 seeds and grew them :D They taste better here then the ones coming from Spain.

[@applegal3058]

You made me craving oranges 🍊 so I had to grab one out of the fridge lol I don't like cold fruit, but I really want one now. I like more mild oranges on the acidity side. I have no favourite variety, as long as ot tastes sweet and not too sour.

[@footballmint]

I feel like in the UK I've seen satsumas quite a lot! As well as the clementine, but everyone just calls them easy peelers or just oranges.

[@slashbat2375]

I like naartjies, they're easy to get in South Africa and they're super easy to peel. Which is like my number one criteria for fruit

[@Hortifox_the_gardener]

I am a proud part of the Satsuma gang. They smell amazing.

[@chichibangbang3667]

Thanks for explaining the various mandarins. I would like to try the page mandarin. It does look full of flavor

[@andersnrregren9087]

I just picked my 1. Finger lime from my own tree (in a pot) i live in Scandinavia but this australian lime grows just fine here in zone 8

[@WeirdExplorer]

Hey congrats, thats pretty cool

[@shwabb1]

Original wild mandarins still exist in parts of China! One example is mangshanyeju (not to be confused with mangshanyegan, another wild citrus that grows in the area).

[@thechronicnoizeco.6675]

I get satsumas at a farmer’s market every summer. Makes for really good marmalade with little fuss.

[@notuxnobux]

here where i live in sweden they stopped selling the harder to peel mandarins, which sucks because the harder to peel ones usually taste much better

[@rubiks6]

All of these cultivars can vary quite a bit depending on the rootstock they've been grafted onto. Almost assuredly none of those were grown with their original roots but have been grafted.

[@elmadicine]

gosh I could just FEEL my nails bending backwards when you were trying to peel those

[@Heartwing37]

I’m in California and I have a 100 yearR-old GIANT Gold Nugget Satsuma Mandarin tree in my backyard. People come from all over to get them every year. It produces 1000s of God’s candy! Very sweet and very orangey . I love my tree soooo much!

[@lemontea128]

Gold nugget wasn’t developed until the 1950s So doubt your tree is 100yrs old

[@alanmercieca3086]

There are different kinds of clementines, so far my favorite is the kind that originates from the ‘Mediterranean’, which are available from the cuties brand In November, December and January. I am going to start grafting a few varieties of it on to my root stock, the ccpp has a few that are great options in the form of budwood.

[@charlesor1023]

I eat them in a special way. Once i have a slice i bite the skin in the Center (the part that was close to the Center of the mandarin) and then i Draw out the fruit inside the skin so i can eat the fruit without the bitter white skin. Try it, is tedious but more delicious.

[@chell2133]

In South Africa we call most mandarins 'Naartjies', not sure if it is a hybridized version but it looks very similar to the satsuma!

[@videovuer]

Interesting. Looking forward to citrus season! Thanks ;^)

[@edwardloyer2345]

I’m from Vancouver and satsumas are pretty common here often more common than clementines. We buy them by the box they are amazing.

[@-hw-]

In NZ, here the most common type of mandarines are the satsuma and encore.

[@brentdnowicki]

Completely understandable just like there are different types of lemons and oranges that have different flavors.

[@blackletter2591]

Australian supermarkets have many varieties and give shelf priority to seedless varieties. For a long time the Imperial mandarin (maybe your Satsuma?) was king because it had such a loose peel, but it was seedy, so it has lost ground to the Delite seedless and the Afourer which are both beautiful seedless ones. The skin is peelable and the flavour is sweet but still bright. We also have Minneola tangelos, gold nuggets (lumpy looking skin), Amour, Tangold, Honey Murcott, an older sweeter type with seeds. They seem to be a pretty promiscuous bunch of fruit. You have to wonder if they are really different species, genetically. The ones I like most taste a lot like Navel oranges.

[@restfulCube8035]

I was about to write a comment on this topic -- before watching this video I hadn't realised that any other type of fruit was known as a mandarin. With a quick google it looks like Imperial, Delite and Afourer are all varieties of satsuma. I see clementines occasionally but never thought of them as mandarins. The satsuma in the video must be a bad one because good ones are amazing, better than any orange in my opinion.

[@tehpanda64]

Does this explain why my bag of mandarin oranges have such a diversity of flavor and sweetness from one to the next?

[@Diseaseisreversible]

Could be just a different tree with different environmental factors that may have changed the flavor. Things like the weather, temperature, soil composition, and how much water they use to water the trees. That can all change the flavor from tree to tree very drastically. Even when coming from the same orchard there can still be differences depending on where the tree is placed at in the orchard

[@Kikilang60]

Thanks Jared. If we have a chance? Imagine a big sigh. I skipped gym once in junior high, and they made us skippers take a summer program. The first day, the school's gym was locked up, so we couldn't access the equipment. We did have lunch provided. It was sandwiches, and oranges. The gym teacher made us throw the oranges back and forth. He said, "They are the size of Baseballs, so they should work." We threw oranges until our arms were sore, so we found these plastic bats, and practiced hitting. The oranges were fine. That's what we did all summer. Practiced catching, and throwing. Then batting. Then we played a game just before lunch. Then we ate the oranges. They were fine, but Hell to peel.

[@burrburr6816]

The tangerines I remember were very easy to peel but no longer available in my area

[@weezaby6083]

there was a mandarin in canton called "sugar mandarin" (if directly translates) in chinese its "沙糖桔" they were my favorite mandarin and very tasty and sweet if you find the right seller. you should check those out sometime

[@jnmsks6052]

The peel test reminds me of the time I thought it might be easier to peel a lime rather than cut in half and manually juice it. It was not. Probably the hardest thing I've ever tried to peel.

[@nytrodioxide]

Makes sense since logically they're unripe I believe

[@jnmsks6052]

@@nytrodioxide that is probably why. I did learn on this channel that limes are not ripe a few weeks ago. Didn't know that when I tried peeling one, but it does make sense.

[@Tam.I.am.]

I almost think we've had all of those sold here around Christmas time, with no mention of the actual kind on the box.

[@nathanadair6579]

Wondering what variety is grown for in the little cans and delisalads

[@BillCoz]

I've had the little Cuties clementines and I've had Sumo mandarins, oh and I've had tangerines too.

[@BillCoz]

Actually are sumos mandarins or oranges?

[@BlissfulGardening15]

How's the satusma compare to kishu?

[@homebody0089]

Would mixing those fruits make a good marmalade?

[@tyronetolentino]

Satsumas for the win. It’s like biting into a fruit-equivalent of a Gushers candy

[@radionoakmont7756]

oh the honeybell is the name of that orange thats super sweet they are saying it is not really an orange but s specific hybrid that matures in january it has darcy tangerine and duncan bowers grapefruit but creates this magnificent creation thats super sweet thats the other one i want to grow i dont know if you covered that one yet.

[@AliCanTUNCER8]

Best thing about satsumas, and other similar mandarins, is that you can get them ready to eat very easily, unlike many other fruits. Bananas are oaky too but not refreshing like satsumas.

[@robertellingtom2683]

I have a 25 year old satsuma and what I do is I always put Ash and triple 13 and when it is Aaron and dry I always give it extra water and my satsumas are second to none they are fabulous they are gigantic and they are sweet and they are my favorite because I fertilized and take care of myself symmetry they are probably twice the size of the average satsuma and stupid easy to peel they are as Good as it gets said and I do not exaggerated they are the best of the 👍

[@airmaxchannel3051]

Thanks

[@Millie-eb3iz]

it's so weird to me that you described the Satsuma as being rare when it's the only thing I had growing up. I live in Europe too, so it's pretty weird. I remember really liking them, but I have grown to enjoy sour tastes alot, so I probably wouldn't find them very appealing anymore.

[@MarcusRefusius]

NOTHING beats a Satsuma. There are big groves of them very near us. I drove a Trash Truck for years and could grab a couple Satsumas and peel & eat with one hand and drive with the other. Peel in one piece. NO Juice to drip. And sweeter than candy. I guess it matters exactly where they’re grown. We’re in Tulare County Californistan.

[@AdvExplorer]

interesting, wish we could keep all that fruit history and grow all of them

[@littleloneprepper4820]

I’ve been looking for tangerines for years.

[@WeirdExplorer]

they aren't nearly as common as they used to be, i found the one in the video at a vietnamese market

[@lemontea128]

Me too. I haven’t eaten one in years. I wonder why they’re so hard to find now.

[@tippsyboyy]

This is my first time seeing someone don't peel mandarins from their bottom.

[@h.Freeman]

I noticed Mandarin's in the winter are sweeter then in the summer

[@cathyclemes3267]

Clementines are my favourite although the ones we get in the UK look more like the Paige , Clementines aren't always around over here but you can always get tangerines and satsumas

[@StevenHughes-hr5hp]

Cross a Minneola Tangelo with a Clementine and you get a Sugar Belle. It has the bell shape on top just like the Honeybell.

[@basantprasadsgarden8365]

Hey Weird Explorer, you have posted that you are going to visit Thailand , then try to try A ripe Toddy Palm fruit, I have seen your video on a raw one but you should also try a ripe one, you will like it I guess

[@ayandas874]

i thought you should peel from the opposite end of the stem end. It is hollow and you can just poke through.

[@LeahMcGrew-m2x]

I love the taste of oranges, I hate peeling them because I hate sticky fingers!

[@jeremyfisher8512]

I always wait until mandarins are just slightly starting to get soft and a little wrinkly, thats usually when they're the sweetest.

[@andrewjpalla]

In my country, we just call these Naartjies. It was today that I found out the English name is Mandarin.

[@michaelhaywood8262]

I like most mandarins, satsumas are becoming harder to get, they used to be the most common variety. I haven't seen page mandarins here [Britain]. We do not grow citrus here as the climate is too cool, cloudy and wet. We import most of our from Spain, although some from other Mediterranean countries. When European citrus is out of season we source from South Africa. Another citrus I like, which mostly comes from Italy, is the red-fleshed variety of orange traditionally called a 'blood orange' although some supermarkets seem to dislike this name and have rebranded them 'rubyreds'. These are a little sweeter and easier to peel than other oranges. The season for them is late winter and early spring, so look out for them from the second half of January until early April. In Italy, they are often used to make drinks and if you go to Italy when they are in season many places will make and sell these drinks on the spot, placing the orange into a manually operated juicer, pull the lever to make an instant drink.

[@OldLadyInFL]

If you want an easy-to-peel tangerine, you won't find it in Louisiana, because it's not cold hardy. That would be the Dancy tangerine, also known as the Christmas tangerine because they ripen at that time of year.

[@lawrencebautista1]

Ponkans and Satsumas growing in Nueva Vizcaya, Philippines are green in skin color because of the tropical climate, and interestingly, have different flavors from the Ponkans from China and Satsumas from Japan. Navels, Valencias and Hamlins are also grown in Nueva Vizcaya, and are also partly green in skin color.

[@shwabb1]

Depending on the time of the year, satsumas in China can be sold with green peel or yellow/orange peel. The green peel ones are usually sourer but both are orange on the inside which means that both are ripe.

[@bobbyqroberts]

Ease of peeling depends on ripeness. So does the acidity level. How can all these be ripe at the same time?

[@MrRudePolite]

i have a satsuma tree in my backyard! I used to have a hachiya persimmon tree, but it was just an absolute MESS! So I got rid of it, and just kept my satsuma mandarin tree. We always eat all of them every year. Every morning around january and february I go out and eat a couple before work! What you said about freshness is absolutely true. The store bought ones hardly compare.

[@mysteriousworldofplants]

persimmons are quite delicious .