Most all Satsuma fruit are mature (citrus mature not ripen) before the peel fully colored or even green. The age of a citrus tree has VERY MUCH to do with the taste quality of its fruit. Most all citrus varieties do not produce quality tasting fruit until the tree reaches an age of at least 5 years. An acquaintance of mine Dr. Manners of the citrus department of Florida Southern University that the beat tasting citrus he ever ate was picked off a 25 year old tree. - Silica

After eating thousands of them starting when they are 100% green to when they are loose-skinned and way over-ripe, I personally would consider the slightly more optimum time to enjoy a Satsuma is when the fruit has finally reached completely yellowed peeling and is still quite firm when squeezed. But 2 weeks earlier or 2 weeks later is still good. Taste buds obviously vary, as evidenced by the many selections on grocery store shelves.

Satsumas are internally mature before the skin has full colour.

As they have a short season before they go puffy and deteriorate rapidly in flavor, I can only suggest to keep sampling.

Rootstock, climate, fertilizer and watering practices will determine fruit quality, not the age of the tree.

With the utmost respect to bounty (9), it has long LONG been known that the age of a fruit tree, not only citrus trees, has a LOT to do with the quality of fruit. I will agree that the rootstock and the general care of the tree can also benefit the fruit's quality. - Silica

"The best tasting citrus he ever ate was picked off a 25 year old tree".

Sorry Silica this is an opinion presented as fact. What it demonstrates is that you don't understand rootstocks.

Here in Florida, the number one rootstock used, is and has been Swingle. However you won't find a 25 year old tree in any commercial grove. Swingle overgrows the bud union and the tree declines, output drops, well before 25 years.

On Carrizo citrange the next widely used rootstock the commercial life of a tree is 20-25 years. Beyond that trees on this rootstock tend to produce small fruit that packers don't want.

What is most likely behind your comment is a piece of fruit from a grove that is on sour orange. Provided tristeza isn't severely prevalent then the tree would easily still be cropping after 25 years. Citrus grown on sour orange are superb quality and considered superior to all available current rootstocks. This would be just as applicable on a 10 year old tree as on a 25 year old tree.

bounty, I am fully aware of the value that a root stock plays , and I also agree that Sour Orange was a wonderful root stock for citrus cultivars grafted onto it until the tristeza virus catastrophe started to the kill trees growing on it. Also there is a difference, and in many cases a big difference, between a tree's commercial life span and the actual like span of a tree. I am not clamming that the age of a tree is the only criteria for the quality of its fruit, but it is a big reason for it, and has been known for many years, it is nothing new. I agree with you that the care given by the grower, the root stock, the trees growing location, and other factors can also contribute to fruit quality. Any way, if you don't agree then that fine with me, lets just agree to disagree and leave it at that. Oh, by the way what a small world it is, there just happens to be a nationally syndicated TV Commercial running presently in the country where it says "the best fruit comes from the oldest trees" and it shows a old man embarrassing an aged fruit tree, its on TV every evening. Take care. - Silica

I agree with Silica, we have an old tree near the 25 year mark and its much better than anything else. It is the same with my grandfathers 30 year old meyer lemon trees, they just have more juice and a better overall flavor.

I do agree though bounty that rootstock, soil, microclimate, fertilizer, and growing zone all come into play. Often times what our families grow has been fertilized organically with horse manure, crab shells, shrimp shells, etc and that does make a pretty big difference as well but fruit still tastes better and is slightly larger on the bigger older trees. It may be different in the citrus areas in mid Florida though but those guys change things so fast constantly they can't even keep up with themselves and are so commercial its like talking apples to oranges or kumquats to limes. Just this past year I got some amazing navels off a citrus tree on an old abandoned farm just north of New Orleans on a tree that was probably 50 years old on my father in laws fathers old farm. You read that right 50 years and unfertilized for a long time because nobody has lived on it for the past 40 years. The fruits was past peak season by about a month and still was blow your socks off good "and very large in size", better than fruit at peak season on a 5-10 year old tree thats been fertilized. Fact is I think you both could be right and UF, LSU, and AU ag centers haven't done enough research to really know, I even know a guy with a PHD in citrus and he doesn't know. Heck I may even try sargassum seaweed in the next year or so as an added fertilizer after natural rain for micro nutrients. I personally think the citrus industry needs to quit thinking so commercial and be a little more practical but demand drives supply.