Oh so Sweet
Sumo Tangerines have earned a reputation among fruit enthusiasts as one of nature’s citrus masterpieces. The story behind the Sumo citrus is a fascinating one and started off with an ingenious idea. Dating back to the 1970’s in Japan, a hardworking citrus grower wanted to create a citrus variety that would combine the best of both worlds in the easy-to-peel Japanese Satsuma Mandarin and the sweetness and juiciness of California oranges. It took 30 years but his patience paid off when the sumo citrus had finally found its place as one of the most prized fruits one could possess in Japan and Korea. In 2011, this Mandarin – orange hybrid became first available in the United States and is now grown in California’s very own Central Valley.
Sumo and Beet Salad
- 1 Sumo Tangerine
- 1 package Melissa’s Steamed Baby Beets
- ½ Blood Orange, juiced
- 1 Cup Kale, stems removed and cut into thin strips
- 1 package Melissa’s Pine Nuts, toasted
- 4 oz Crumbled Goat Cheese
- 1/3 Cup Heinen’s Balsamic Dressing
In a bowl, mix the kale and blood orange juice and let sit while preparing the rest of the ingredients.
Chop beets into bite size pieces, peel Sumo and cut into bite size piece segments. Add to Kale and Blood Orange mix, and mix in Heinen’s Balsamic Dressing. Serve with crumbled goat cheese and toasted pine nuts.