Satsuma juice has a lovely soft sweetness. Try juicing them with carrot and ginger for a morning pick-me-up.
Satsumas and clementines work wonderfully in this juicy upside-down cake.
Pair with prawns
Tangy, sweet satsumas brighten up this plate of pickled prawns.
Dip in chocolate
Turn satsuma segments into delectable treats by dipping them in melted choc and sprinkling them with desiccated coconut.
The natural sweetness of satsumas means you don’t need to add much sugar with this jam recipe, which can be made with satsumas or clementines.
A twist on brownies
Add the zest and juice from satsumas to your usual brownie recipe.
Shake it up
Squeeze satsuma juice for a twist on classic cocktails such as the Old Fashioned, or make a simple syrup from satsumas or tangerines that can be used to add zesty sweetness to alcoholic and soft drinks.
Get on the gammon
Use satsumas to make a sticky citrus glaze in this recipe for gammon. It’s a great take on the Sunday roast, and the leftovers would be wonderful in sandwiches and cubed up in salads.
Add zing to salads
Throw in segments to brighten up grainy salads, and use in place of oranges in recipes such as this steak and kale salad. They're also delicious with fennel as an accompaniment to grilled fish.
Tart up tagine
Satsuma segments work beautifully in any version of this sweet and savoury Moroccan dish, especially with duck.
Slice up satsumas for this heavenly looking – and tasting – pud.
This blend of satsuma juice, apple and mango makes great homemade baby food. It’s also delicious stirred into natural yoghurt – and not just for babies.
Like this? Then try these: