Due to its humid climate, Florida produces large, juicy fruits. It grows some 26,000 acres, but its two main varieties, Fallglo and Sunburst, are bred for appearance and shipping, not eating quality. Satsumas, currently the state's leading type, have experienced several booms and busts since their introduction from Japan in the late 1870s. First in season, seedless, easy to peel and cold-hardy, they were widely planted in Southern California in the 1880s, in the Sacramento Valley in the early 1900s and in the San Joaquin Valley in the 1950s and 1960s. During the last decade, increased interest in specialty citrus has spurred a revival of satsuma cultivation, mostly in the San Joaquin Valley.
Summer days are longer, and satsumas respond to the extended sunlight by growing bigger and sweeter.
In the fall, rain and cold kick the acid up. The end result is a complex flavor with a good balance of sweetness and tang. When his father planted satsumas in 1960, hardly anyone knew what they were, and the family lost money on them for many years. Children loved the seedless, sweet-tart fruit, and their parents started buying. Many commercial satsuma growers are less careful than Johansen about quality.