Last year we had very few mikan fruit on our tree - perhaps a total of fifty. This year is a very different story.
Here's K with her third basketful so far this month. With approximately 160 mikans, it weighed in at 16 kg (35 lbs). We've been eating them and giving them away (by the bag full) to folks around the neighborhood as fast as we can. She took a basketful to work with her at the Jr. High School on Friday, and there were only about 5 left by the end of the day.
There are another three baskets worth still on the tree!
Mikan are seedless and easy to peel. The smaller ones are the sweetest. Lots of fiber, vitamins A and C too. They make a great snack on their own and I like to blend them in a fruit smoothy with berries, spinach, a little grated ginger and some soy milk.
When we're done with the harvest, we'll leave some on the tree to share with the birds.
*trivia: mikan, formally called unshu mikan in Japan, is often sold as satsuma in the USA. This is because during the Meiji period, the fruit was sent to the US from Satsuma Province which is now the western part of Kagoshima Prefecture on the island of Kyushu. As a result of the fruit coming to America and being cultivated, there are now towns in Alabama, Louisiana, Texas, and Florida named Satsuma.