Virginia.
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Harris and Four Winds are excellent, I have several trees from them. For what it’s worth, I have Brown Select and Xie Shan growing side by side in my greenhouse - the Brown Select has not fruited for me yet, however. It seems more upright and vigorous than Xie Shan. I’ve read really good things about Brown Select and am eager to compare it to other satsumas
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Not a satsuma, but have been picking Kishu mandarins for about 2 weeks now. Tree is still loaded but will be gone in another week. Tiny but pack a huge amount of flavor.
Edit, just realized you are not in California. Probably much different ripening than here.
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Hoping mine will set fruit this winter!
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This is my Owari Satsuma, I picked two last week that were surprisingly quite sweet considering how early I picked them. I also have a brown select with a couple of fruit. The one I picked off that one was far too early and just tasted like watered down mandarin with no sweetness or tartness.
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A little early for owari to be ready. Real owari ready around Christmas
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Are you saying that because of the color? They tasted good, but they definitely didn’t have full flavor, especially the second one I tasted.
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Here is my Miho fruiting for the first time. It is ripening at about the same time as my Brown’s Select that is fruiting for the 5th season, but I’m assuming it will be earlier as it gets older.
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I want to get a Miho Wase, do you know if that’s the same as Miho?
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I’m sorry, I don’t know if they’re the same. I got my Miho from Stan Mckenzie, www.mckenzie-farms.com I imagine he could answer your question. He’s extremely knowledgeable about growing citrus in the southeast and sells healthy trees at a reasonable price. Also he’s really friendly.
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Anyone know why my Brown’s Select is further along in ripening than my Xie Shan? Xie Shan is still very firm and partly green. Brown’s Select has a more full color and is slightly soft.
Brown’s Select:
Xie Shan:
My LA Early seems to be fully ripe.
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Might just be that it’s a young tree or got less ideal conditions and is struggling to have enough energy to ripen. Most sources I’ve seen list Xie Shan as I’ve of the earlier satsumas.
Mine hasn’t fruited yet but I suspect it’s will next year. Seems to be significantly different from other satsumas.
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The tree seems very heathy, so I suppose it could be its age.
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Has Iwasaki fruited for you yet?
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How long does it usually take for satsumas to starting bearing regularly? This tree is the largest of my satsumas and the only one that is shy at bearing. It flowered again this year on its third season in ground and I can only see maybe two fruits that might hang on. Winter was rough this year but it made it through mostly unharmed.
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It’s old enough and large enough to start putting on a good crop, probably 25 or more fruit. Did it get hit by a frost while it was blooming?
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Young citrus trees from a nursery will often bloom and set fruit the first year. I think it’s best to remove it the first year so the tree can put on more growth. I’ve seen them loaded with fruit the first year then nothing the next year.
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My other citrus trees have usually fruited in the first year, but despite this one’s size it has barely set. We didn’t get a late frost this year, but it was quite cold. Lost some leaves and couple of branch tips.
My okitsu wase (third or fourth year in ground) was its first time blooming so was hoping to have some input to how early it is (Wase are early varieties) but alas it didn’t hold any fruits. For the best as it’s still small, next year for sure I’ll get some fruit because it’s doubling in size this year.
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I hope you see some fruit soon! I was curious about that variety as well. The picture of mine above is Miho Wase from fourwinds. I also have a browns select from Stan that has the opposite problem of wanting to fruit and not grow much. Strangely this year it didn’t even flower and instead put out more growth than I’ve seen in 2 seasons. Lastly, I have Xie Shan from Madison citrus nursery. If any of these varieties performs well I’m ok with one or two good satsuma varieties. I would like to try kumquats and maybe a Kishu mandarin in ground.
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