My grandparents had a pair of excellent tasting tangerine trees, no one could tell me what variety they were. Their appearance was very much like Satsuma, but the average fruit size was just a tiny bit smaller. The trees were very old, well over 30 years, and I could tell the trees were beginning to reach towards the end of their productive life. Years later, I finally found locally-sourced Satsuma tangerines being sold at the health food store. They reminded me very much of my grandparent's tangerines, but the flavor was not quite as perfect. Recently I was able to try Kishu tangerines for the first time. It was the same type of tart flavorful taste that my grandparent's trees had (but of course Kishu tangerines are a lot smaller). The tangerines from my grandparent's trees were mostly seedless, but maybe 1 out of 4 of the tangerines had 1 or 2 seeds in it. I remember the tangerines had a very flattened shape, and for the most part did not have that bulging bump on the top where the stem attaches. I also remember the color of the fruit tended to be more of a yellowish shade of orange. The skin was often so loose it was almost like the inside fruit was not attached to the rind, nearly effortless to peel open. This was in Southern California so the trees got a lot of sun. From various pictures I have seen, I think the shape and exact color of Satsuma tangerines can be very variable depending on the environmental conditions. I don't know if my grandparent's trees might have been another variety of Satsuma (other than 'Owari'), but I do not believe there were other varieties around (at least commonly available in America) when those trees were planted so long ago (this would have been in the late 50's or 60's probably). I suspect it might take many years for Satsuma to reach its optimal flavor. I have tasted fruit from a very young Satsuma tree and it was very watery and bland tasting. Again I think my grandparent's trees were Satsuma (I have researched all the other tangerine varieties and do not know what else they could be). Those were the best tangerines I have ever had, I could eat a whole little paper bag full of them in one sitting. They had a nice fragrant aroma too. I think even grapefruit lovers would have a hard time deciding between those tangerines and a grapefruit, in terms of their favorite.

Thats it!! Thank you Dev!! :) I looked it up, and, it is fascinating the many different shapes, markings and colors that moth and butterfly eggs, when hatched, come in. I read that they will (the eggs) hatch out within a week or two if laid on a leaf. I have seen the eggs before over the years on different vegetation, I just never knew what it was till now. Now, I am interested in finding out the species of the moth that laid the eggs.

im growing Meyer lemon and Armstrong Satsuma in ground here in bixby ok. 7a. My technique is similar and based off of the guy Dave mentioned above. 25 C9 lights come on at 38F. I added a small heater that I only use when outside is below 15. The lights can maintain about 15 degrees above outside on their own. So far we have had several nights below 10. Covering is 2 layers of white frost cloth when its below 38 but above 20. Below 20 I add 1 plastic tarp and one green frost cloth. Water bottles are there to just help buffer the temps and add a little heat. Meyer is in full bloom right now. I plan to graft Miho and Dekopon/Sumo to the armstrong. mike

My Owaris are not even turning color yet. Armstrong are about half gold and are tasty! Clem-Yuz 2-2 are ready, but need sugar additive for a lemony ade drink. 'Oroblanco' fruits are getting heavier. Probably won't be ready until spring.