By Michele
Run, don't walk to your grocery to buy some Sumo Citrus. But hurry - their season, January through April, is almost over. You will be amazed at their rich deliciousness.
The Sumo Citrus may be new to you as it was to me. But it’s the latest 'it" fruit, popular on Instagram and with celebrities and chefs. Sumo Citrus is super sweet with a distinctly citrus-like flavor. It tastes like other oranges, but less acidic and tart. The variety was bred not only for its sweetness, but also for it's easy-to-eat anatomy: Its skin peels away without a mess and the segments separate easily. Plus, there are no seeds to contend with.
Sumo Citrus has fascinating looks, like a large, misshapen orange with bumpy skin and a topknot, a protruding bump on top. Also called the Sumo Orange, it is a hybrid of navel oranges, pomelos and mandarins. It was first cultivated in the 1970s in Japan, where it's known as Dekopon. In the U.S., they are grown in California's San Joaquin Valley.
As all citrus fruit, it is healthy - very healthy. One Sumo Citrus has about 163% of the daily value for vitamin C. Vitamin C is an antioxidant that aids in healing and helps protect against cell damage, a precursor to chronic illnesses like cancer and heart disease.
Here’s how I enjoyed the Sumo Citrus:
Sumo/Fennel Salad
Slices of Sumo Citrus, along with thinly sliced fennel make a great flavor combination. Adding the vinaigrette gave a zesty burst of flavor!
Sumo Citrus Vinaigrette
Ingredients:
2 tablespoons white vinegar
2 teaspoons grated sumo zest
½ cup fresh sumo juice or juice from an orange
2 teaspoons of honey
2 teaspoons of Dijon mustard
1/3 cup olive oil
2 tablespoons minced shallot
Freshly cracked black pepper to taste
Preparation:
In a small bowl, whisk together all ingredients until fully emulsified. Store in refrigerator in airtight container.
Roasted Sumo with Pistachio Crusted Cod
Serves 4
Ingredients:
Salt and black pepper
4 4-oz cod fillets
½ cup pistachios, crushed or chopped coarsely
2 tablespoons of lemon juice
2 tablespoons of honey
1 sumo citrus, peeled and sliced thin
1 small fennel, cored and sliced thin
Preparation:
Preheat oven to 350 F.
Pat dry cod and sprinkle salt and pepper on both sides. Place on baking sheet.
In a small bowl mix the remaining ingredients and place an equal amount on each fillet of cod.
Scatter the sumo and fennel slices around the fish.
Bake for 20 minutes or until cod has a flaky texture.
Sumo/Avocado Salad
Serves 2
Ingredients:
1 avocado, cubed
5-6 segments of sumo citrus orange
1 tablespoon of flat-leaf parsley, chopped
1 tablespoon of chopped red pimento
Preparation:
Place all ingredients in a small bowl and drizzle the vinaigrette from recipe above.
Lastly, of course something sweet!
Sumo/Nutella on Rice Cake
What’s better than the flavor combination of chocolate and orange? Not much! Simply spread Nutella on a rice cake and top with slices of sumo citrus. The result, luscious and sweet!
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