It is always better when great looking trees produce fruit.

Steve

Fantastic Bob . I'm sure they taste as good as they look. Satsuma's ripen up very quickly and expire very quickly so happy eating.

Brian

Dave, it was higher this spring. Now the fruit is weighing it down. Maybe 4.5 feet wide by 3 to 4 feet high.

Dave, how long did it take for your tree to start producing decent tasing fruit? I was a small Satsuma bush that puts out a bunch of fruit but they're small and way too tart. I'm hoping they improve after a while.

Jeff, I can't really remember. I think it had a few fruit on it when I bought it in a 2-gallon pot. Normally the fruit don't sweeten up until late October and into November. It's a bit early this season. When it has a big crop, they were always good. When a smaller crop (off years), kind of bland.

It bears a large crop alternately now. The foliage looks bad this year. Next year it will only put out lots of new green foliage and hardly bear any fruit. That's OK. I have other mandarins. I suppose I could have thinned the fruit this summer, but I wanted to see what it could produce without my intervening.

Looks great! Hope they taste great too. I've never tasted an Armstrong, that I know of anyway. Wish my satsuma had fruit - not one fruit hung on this year.

Thanks Dave, I'll leave this batch on the tree a bit longer this time.

I have yet to get one. Thanks for reminding me. Looking good

Dave, glad you posted that photo. Someone was asking recently when you can begin eating Satsumas and that's a great example of some that look too green but are tasty inside. I have two trees that are producing. The smaller tree's fruit are usually smaller, the skin is tighter, and seem to take a little more ripening before they are ready.

My trees make more fruit than I can eat so I share but I also juice some and freeze the juice.
Reamer juicers don't work well since they just rip out the sections and make a mess. A press juicer works great and a glass of the fresh juice is a totally different experience than eating the fruit.

I've read that the colder nights trigger more sugars to develop in the fruit. I don't know. We're starting to get cooler nights so we'll see if they improve at all. Although they're really not bad now! I'll be leaving it outdoors all the way into the upper 30sF.

My Owari satsuma fruit are still very green. Only about a dozen fruit on it, so I'm going to hold off trying one until they at least begin to color up.

Also, Clementine-Yuzu hybrid are still green.

Nice mandarins Dave! I have finally been able to taste my kishu mandarins. They’re tiny but good. Enjoy yours!