MANDARIN COMPARISON (Owari Satsuma VS Vietnamese Flying Saucer VS Clementine)- Weird Fruit Explorer
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- เผยแพร่เมื่อ 16 มี.ค. 2021
- Ep 549 Mandarin Comparison
Location: Grown in California, Filmed in NYC
Kindly donated by the Monterey Bay chapter of The California Rare Fruit Growers.
Learn more about them here: mbcrfg.org/
Find a chapter of CRFG near you here: crfg.org
(please note that this is an organization, not a store. They do not sell fruit, seeds or trees)
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Which Mandarin sounds best to you?
Clementine
I'm more of a nadorcott kinda woman (so probably Clementine)
Satsuma... Just a guess. 💖💖
Satsuma mandarin all the way...Me tree is over 9" tall, and produces over 400 fruits last years. It is Owari variety, but the fruits in general are twice the size of yours. I've got some like yours, but some much larger and puffier. It is a great variety for your yard if you can grow them (Zone 8 and higher). Otherwise, container growing is doable in colder region.
It's Minneola season so gotta go with those.
That flying saucer did a disappearing act-awesome.
It went warp speed to mars for a split second
Oh no Jared, it looks like you've gotten into citrus taxonomy. Good luck with that mess xD
Yep... dig deep enough about citrus taxonomy and you get to a level of hell that is just giant unreadable PDF documents analyzing DNA sequences. I miss the food blogs...
@@WeirdExplorer: I can just imagine the en.wikipedia.org/wiki/Office_Assistant message now:
"It looks like you're looking into citrus taxonomy. Should I call the Suicide Hotline, or just pull the trigger on you myself?"
2:41 I have always peeled mandarins. Seeing you cutting them in half feels weird.
@Fly I often eat them Whole with the peels
@@davemi00 Not sure whether I should be disgusted or astounded. I eat the peels seperately.
He just does that so you can see the differences in the structures of each.
I came to say that too. Who cuts them?? Lol
Same. Omg.
We have no clue who donated the Vietnamese Flying Saucer - I hope to eventually figure out more about it.
The 'Satsuma' in Louisiana might be Owari but they use it as a generic name to represent a whole bunch of cultivars, the most common of which is the Owari. Some other ones there are Armstrong, Brown's Select, Kimbrough, Louisiana Early and Early St. Ann.
'Oumuamua dropped it off. =D
@@anne-droid7739 I like to think it was 2I/Borisov.
@@DardS8Br Lol Because of the ejected fragments, right? Nice! My only objection to 2I/Borisov as an interstellar mandarin delivery system is that there's no "flying saucer" connection.
From louisiana, you're right. I just got me an owari. These are common here. There's also one called the LA sweet
I do not know what I have, mine is just labeled as Owari Satsuma Mandarin, normal ripening time around November/December in S.E. US. Mine has fruits about 50% to 100% larger than Jared's sample. And picked ripe, they are little to no tartness, but sweet.
Oh hey, I've been growing Owari Satsuma for a year now. :D
I've never seen a sliced mandarin till today
Hello Jared! I have a Tango Mandarin tree (it is a Honey Mandarin that has been irradiated so it is seedless). We just planted it a couple months ago but it is setting its first fruit now. I will try to send you a couple when they are ripe! Also you said one of the fruits tastes like a mandarin orange cross, and actually there are fruits called Tangors and Temple Oranges which are mandarin sweet orange crosses. You can probably find them at a specialty market if you wanted to try them. and another side note (there are too many lol I just dont have a lot of friends so I end up talking to you in the comments): my grandmother has a clementine tree, same variety as the supermarket, and when it is picked ripe off the tree it is deliciously sweet with no sourness at all, maybe max a 2. Also congrats on 200k!!!!
I'm on a citrus fruit kick right now, this is perfectly timed. I wish I could just, like, buy one of all the citrus fruits for 100 bucks or something.
your reactions to eating the rinds is golden omg- i’m watching this late at night but your videos are so binge worthy :) keep up the good work 😎💗
My SE Texas hometown's yearbook is called the "Satsuma". We love our Niponese citrus!
I remember a friend of mine from high school saying "The only bad part about a satsuma is that they end". These are true facts.
Cool 😎
@Thomas M: *Nipponese
Iftfy.
Just remembered you did a couple episodes of that series “cabinet of curiosities”. Would love to see you do another episode of it in the future! Also loving this marathon of citrus videos!
Satsumas will shock you with how acidic they are. You'll be eating some on an empty stomach, thinking it's about as tart as an orange, and then you'll feel a pain near the top of your stomach as the acidity slightly burns you.
Also, good satsumas have a characteristic bright taste that other mandarins generally don't have. Clementines have a dark taste, like orange juice from a carton, and tangerines taste like like someone is trying very hard to make them taste like a citrus.
The acidity and "brightness" may be related- common soft drinks have an acidic "flavor brightener"... that happens to eat at calcium far more than the carbonation does. Wouldn't be surprising if either the same chemical, or something similar, was simultaneously responsible for both the brightness and the extra kick to the acidity.
Love Satsumas, excellent flavor
I’m eating a Mandarin while watching this 😁🍊
I'm terribly disturbed by mandarins being cut in halves.
I thought the same thing. Looked like something a serial killer might do.
well hang in now. how else would you make fun citrus wheels for drinks?
I'm probably on a watch list now for doing it
I just started watching the video what are you talk.... OH MY GOD WHAT DID HE JUST DO? WHY? DID YOU SEE THE WAY HE ATE IT?
Can you do a review of the red atemoya on miami fruit? it would e interesting!
9:19 First, there was "Will It Ketchup?", and now we have "Will It Hollandaise?" What's next, "Will It Dinuguan?"
More citrus! Yay! Looking forward to the rest of them also!
the mandarins I get at the store are tiny. probably smaller than the satsuma :3
I have fond memories of candied mandarin peels. Reminds me of christmas(because my grandmother had them when we visited).
I find that the sweetness of mandarins varies from year to year. I like the sweeter ones. Last year I purchased a bag of them and ended up pitching most them. This year they are much sweeter.
Very helpful video! Adding to what you've said, I've noticed that fruit flavor can vary quite a bit from one piece to the next, even from the same tree. One piece can be stellar while the next tastes a little off (perhaps overripe or maybe just less flavorful). I like to sample multiple pieces from one tree before deciding.
You mentioned Kumquats and I prefer the skin of kumquats over the flesh. It's sweeter to me
That's what they're known for. Sweet on the outside, tart on the inside.
The best mandarins are the tree ripened ones out of my grandmother's backyard in CA! Rinds are pretty good too. They usually don't last very well off the tree in my experience.
Also, I'm wondering if that Owari has a bunch of different subvarieties itself... the ones our potted 'owari' tree grows have fairly noticeable raised area (thicker pith) near the stem. They're more pear shaped overall.
You should vlog what you do for work!
Got some random mandarins at supermarket recently. Popped part of one in my mouth not realizing it wasn’t completely peeled. It was like a kumquat! I ate the rest of the bag as kumquats!
All sound great! Also like the mandarins with the knob on top. More expensive and less available.
I lived in Texas in the past & the major grocery store chain, HEB, has a high end specialty store (Central Market-❤️&miss) that has all kinds of varieties and exotic fruit. They carries 10-15 different kinds of mandarins! One type was barely bigger than a milk cap (Golden Nugget) soooo delicious! Now I could go to ‘whole paycheck’ but it’s disappointing! Nothing like Central Market!!! 😢I’m sure your Texan viewers agree.
my favorite has always been the tangelo, since i was a kid. i love satsuma, and sumo citrus, of course, who wouldnt. but that tangelo flavor keeps calling to me. smetimes they are pretty juicy. i used to love the mandarin orange segments in juice as a kid. now i crave the full fruit, but those were so fun to eat.
Can't wait to see all the rare citrus!
YAY Thxx
Have you ever tried yucca fruit? Sounds like something super interesting
Satsumas are my favorite but they vary...I think it all depends on the weather that year and the time of year they are picked...The ones with the leaves seem best to me but also the ones where the flesh is totally separated from the skin but not too much as they can taste rotten. Here in Southern California in the stores they are in season from early Winter to mid to late Spring depending on the year. The goods ones last forever..I have a few left from last December in my fridge that are still good!
We have Kishus that you can order online one time a year here in California but they are very expensive with shipping and all. I did buy them one year and they are the best!
I just tried a new mandrin today. It was a Sumo citrus. It tasted closer to a green olive than an orange 😂. I rather liked it!
The best mandarins I’ve had are the Sumo variety at Whole Foods. Would love to try these!
wait, he hasnt tried this one yet? wow, dude i hope you check this one out. its worth the extra cost. just an amazing fruit. maybe the flavor is not as intense as a satsuma, but the overall effect is just the perfect citrus.
Sweet!
Jared, when you gonna review dekopon, aka Sumo tangerine?
Owari Satsuma is cold tolerant (for a Citrus, probably to zone 8a) and is commonly planted by home owners on the Gulf Coast.
I grow several variety of mandarin. My favorite is Gold Nugget. Seedless, juicy and good balance of sweet/tart.
Those are excellent, definitely one of my favorites. They look pretty cool too.
Sometimes i get a mandarin from the supermarket thats like a 7 on sweetness and an 8 on sourness. Though when they’re like that the bag goes in a day.
Wow 🤩
I love that you tasted the skin
the mandarines I used to eat back in my country was probably the pumpkin one since it was bigger than regular oranges.
I'm looking forward to my newly acquired Owari Satsuma producing some tasty fruits...I do like the sound of the alien one, though.
So 'Owari Satsuma' is like a mix of a 'clementine mandarin' with even more concentration of navel orange, than a clementine already has, and of course smaller than a clementine as well, that sounds so delicious. I would not mind smaller, especially since they are easier to peel than any other mandarin that I know of. Where I live Kishu mandarin fruit are easy to find, not one of my favorite mandarins, although I still do eat those, and they are tiny.
Thanks for sharing this video, I have now decided on getting the 'Owari Satsuma' variety of mandarin. Some people do say that 'Owari Satsuma' is the best tasting 'Satsuma' variety. I as of yet have not had a 'clementine mandarin' as sweet as you describe in this video, although it does depend on how ripe they are when picked. I love 'clementine mandarins', so I am going to grow those as well. I also love the mandarin called 'W. Murcott Afourer', if you have not tried it, I think you should. The Cuties brand sells them in '5 pound bags' this time of the year, they are noticeably bigger than the other mandarins which that brand sells this time of year.
informative
I really want to try as many different bananas and other fruits as possible in one trip. Where can you recommend traveling?
I have heard good things about india for this purpose.
Cutting the mandarins in half just seems barbaric.... great video as always!
I really wondered if pesticides may sometimes be responsible for bitterness in the rind/skins of some fruits. Don't know enough about it.
You should Review more artocarpus fruits they are really tasty
I actually just picked up a yuzu mandarin hybrid today
Unrelated but, one time when i went to the kitchen in the morning there was this foam coming out of a watermelon that i bought the dsy before, what is this?
I use satsuma skins for my stir fry.
Have you had Imperial mandarins? They're the most common variety in Australia, and pretty much the only thing most Australians would call a mandarin. So its kinda weird to me to not see them mentioned here. They have very loosely attached skin, and their segments are barely attached to each other
Nice oranges
You should try the kerson fruit!
He has in his Fairchild Botanical Gardens episode
In the UK mandarins are available in cans/tubs in juice, syrup or jelly (jello), you also sometimes see them being sold as whole fresh fruit and juice.
Until I saw this video thought that mandarin was a single fruit and different from clementines, tangerines and satsumas.
I wonder what it is we get if we buy mandarins or mandarin products - is it the same thing each time, whatever is in season or what ever they could get cheap.
hmmm...
You could almost say the flavor of the Vietnamese flying saucer is "out of this world"
Ok, I'll see myself out.
you said here you like sour, yet in your meyers lemon video you said you couldn't do straight lemon, meyers lemon is already sweet as hell, so what sour stuff do you like?
The best mandarine is the one that is grown during its peak season. Thats why there are different varieties.
citruces from the store are usually coated in izomalate which it's not safe to eat
Jared's camera must be better, because those cross sections of the tangerine look great.
I'm not sure. Are not supposed to avoid eating the skin of supermarket citus fruits, because of pesticides, and other chemicals they spray all over the fruit. I have a friend, who swears they pick most oranges greenish, and spray chemicals on them, to turn them orange.
@@Kikilang60 they are often picked slightly underripe as most fruits ripen slightly off the tree, they do this so that they aren't rotten by the time they get to supermarkets (though this usually means they are still underripe). This skin of supermarket fruits shouldn't be too bad to eat, if you're really worried you could always just wash them
switched my camera settings a bit, glad to hear it did something
In France we eat Clémentine de Corse around christmas often times, which are small mandarins with a zesty taste, and a more intense flavor. I don't know if they are another species or cultivar, but they are pretty good.
Also, cutting mandarins in two seems a bit absurd to me, since they peel quite easily. It does make for a more visual presentation i guess.
Thanks for sharing!
Try a Pixie mandarin, great characteristics, and delicious, I have a too huge tree. I also have a Kishu, small, very delicate, sweet.
here you go! th-cam.com/video/cx-AFzs6lLw/w-d-xo.html
IM HERE FOR MANDARINS
Never heard of "Vietnamese Flying Saucer Clementine" before! Must be from outer space?
Mandarins are very special. Nothing like a cold mandarin or navel Orange that is very sweet. I can eat several. Thank You.
I wonder which types of mandarin I've had before.. in german supermarkets they're usually just called mandarin, but I remember having tasted several very different flavours of mandarin. They must have been different varieties.
My favourite citrus fruit are oranges though... if you ever get the chance to have fresh turkish oranges, go for it. I got some from a turkish vendor at a market once, must have been january or february, and they were amazing! They were huge, like 13cm diameter and tasted like really good orange soda or candy... I wish I knew what the variety was called. >.
We call them Mikann in general in Japan.
I've had satsuma before, dont remember where I got them (supermarket I think), but WAY better than clementines
I live in Suffolk County long island
is miami fruit the only place to order durian from ? i cannot find others
I add the skin from the satsumas in my tea.
Try Phyllanthus acidus(Otahaite gooseberry) & Sour Carambola ever...you will find the high level of sourness.
Here you go: th-cam.com/video/gnGfEWA-xMk/w-d-xo.html
Oy! A non-green fruit on St Paddy's Day?! Cheeky.
They are green is grown in the tropics and not cold-treated, but since orange is the traditional color of Ulster (Northern Ireland, British) maybe it is right to ask questions (-:. (I am American and don't really care about Irish politics, though I am thankful that the Irish Christian converts of sort-of-Welsh St. Patrick saved literacy and western European civilization after the fall of the Western Roman Empire when heathen barbarians like the Angles and Saxons were destroying everything.)
I still think those easy peel mandarins are my favorite citrus of the ones I've tried. I've tried navel oranges but I thought they were gross. The navel oranges are annoying to peel and the ones I tried weren't very sour or flavorful. Maybe they were a weird variety mandarins for them to not be super sweet, but I don't know.
0:28 "Charlie's got flying saucers now?! *WE'RE ALL DOOMED! DOOOOOOOMED!! GAME OVER, MAN, GAME OVER!!!"*
--some Viet Nam vet, probably.
Sooooo much Citrus!
Supermarket fruit is waxed? Supposedly flavorless wax though.
hey bro please oil your cutting board it went from white to mahogany when it got wet its such a nice cutting board bro please you can use just baby oil it works fine please
Ok will do
wtf i never knew there were this many types of 🍊
I think the best mandarins are still slightly green those are all super orange.
man, most supermarkets here sell those drier, less flavorful, less sweet and less sour ones as "mandarins". Sometimes they get those good ones but its pretty rare.
Also seeing you eat the peels, my dad always told me that all citrus fruit has pesticides on them from the orchard. Is that true or is that only some kind of urban myth?
W il mandarino comune, il migliore,
Can you do fruit from pac-man?
why does he cut them like an orange?
Born in Cali; have eaten all three, prefer the Vietnamese variety.
Side note: use the skins!! thehappyfoodie.co.uk/recipes/cod-and-clementine/
Right away I have doubts about the clémentine you've got. It's bigger than it should be, and clémentines are kind of a specific fruit to begin with. Even in France, where they come from, you often find "clémentines" that are just mandarins in disguise. It's also because you can only have a tree producing clémentines thru grafting. No seeds is a good sign tho, clémentines won't have seeds unless they're close to other mandarins when they grew.
I like mandarins. I can't say they same for kumquats and I don't enjoy the name either. 😛
I like Satsumas the most. Less sweet but way more character. Clementines on the other hand... lots of sweetness but not that much character.
i'm not a fan of orange citrus, but it's really interesting how many varieties there are
Jared: let’s cut them open.
Me, who barely eats fruit: NO!!!!!!
who cuts open a mandarin???? 😭 this is a crime against mandarinity.
“The awari satzuma is very easy pealing”
Me: 😭
Do you speak Mandarin?
No, but I'm eating them!
o
oh
oh no
Best girl sumo mandarin
Bring back intro music!
So, I always heard mandarins called “mandarin oranges” but your language suggests they aren’t oranges. Can you clarify that a little?
The defining characteristic of a "mandarin" is probably how easy it is to peel, so some hybrid types may be lumped in. However pure mandarins are a true species, Citrus reticulata, which grows wild in parts of China. Oranges, whether sweet (Citrus X sinensis) or sour/bitter (Citrus X aurantium) are hybrid "species". The sweet ones are pummelo X mandarin and I have forgotten the ancestry of the Seville (sour) types but I think Citron X mandarin or maybe Citron X sweet orange. In English and many other European languages, mandarins get referred to in reference to oranges (as "mandarin oranges") because when the were discovered, they reminded people of oranges, which had arrived in Europe (via India and then the Islamic world) before mandarins (by European merchants and adventurers directly in East Asia during the Age of Exploration) had done so.
Like Erik said, I think people call it that because they resemble oranges. They should too because oranges are actually a hybrid between mandarins and pomelos!
To make things real confusing, even though mandarins are considered an "ancestral species" from which many citruses are descended from through hybridization. I don't think there are any fruits that are 100% mandarin anymore. If you look into the DNA of mandarins you will see that somewhere down the line there was some crossbreeding with other citruses.
I don't think being easy peeling necessarily means its a mandarin, since I've had some that weren't. That is often true though. I'm not entirely sure what classifies things as a mandarin. It refers to many different species. My guess is that those species have a high percentage of mandarin DNA.
Why do you eat your mandarines like this 🤯
im gonna have pesto for the first time in my life for dinner tonight
and holy balls it smells like crap
what about Ponkans??? is that an English term. Whoa your Ponkans are large..., ponkans only got popular in Philippines in recent years and they are tiny.
Second
That satsuma doesn't look like any i have grown in fl.
so vietnamese flying saucer ketchup when?