Satsuma season is almost over…we must savor each unique and powerful bite while we can.  As when the heirloom apple availability comes to an end each fall, a small tear trickles down my cheek when the satsumas disappear from the produce aisle as well.

To make the most of the end of the season satsuma, and to satisfy a sweet tooth with a more nourishing fare…


Satsuma Ginger Zingers
Zingy satsuma, nutty walnuts with buttery and rich macadamia, sweet dates and crunchy sweet coconut come together to make these delightfully tangy treats.

  • 1 cup chopped pitted dates
  • 1/2 cup raw walnuts
  • 1/2 cup raw macadamia nuts
  • 1 cup sesame seeds
  • 1/4 cup fresh satsuma juice
  • 2 teaspoons freshly grated satsuma zest
  • 1/4 teaspoon ginger powder (or fresh, if possible)
  • 1/2 cup unsweetened dried coconut flakes


Place dates, walnuts, macadamia nuts, sesame seeds, satsuma juice, zest, and ginger in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

The citrus aroma is tempting, yet the flavor is subtle.  These are amazingly enjoyable little bites.

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