Seedless, easy to peel, sweet juice nicely contained in tight segments that don't leak all over your hands ... what's not to like? I eat them by the sack full while I can, then declare it a season and wait for next year.
Sometimes I wish all these luscious items were available all year 'round (and I'm not talking about the rock-hard, trucked-in substitutes bred for shipping durability but not for texture or flavor, either!)
But suppose we could have satsumas - or ripe local peaches, tomatoes and all our other favorites - all 12 months of the year. Would they still taste as sweet?