It's satsuma season around these parts. You might be able to get some in the Houston area. Just today I brewed a wit using satsuma peel. I bought a bag (maybe 10 or so good size in the bag) and ate them all. They were delicious. Anyways, I then took the peels and rubbed the back of them on a cheese grater to get the white stuff off the back, cooked them up in the oven for a few minutes, and them added them at flameout. Hopefully it will give me a nice, unique flavor. I'm contemplating adding some more satsuma peels and some cranberries after fermentation is done.