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The SUMO CITRUS™ is a large mandarin, with easy-to-peel skin, and seedless, extremely sweet, juicy flesh. The size of an orange, with a characteristic neck on its stem end and bumpy, pale orange skin the SUMO CITRUS™ is a cross between an orange and a tangerine.
SUMO CITRUS™ is available late winter into spring.
SUMO CITRUS™ sections easily as it contains less albedo- the white netting covering individual sections- than other varieties. Dwight Griffith came up with the name "sumo"; it pays respect to the country of origin and is similar to the size of a sumo wrestler. Unlike most citrus, the SUMO CITRUS™ has several blooms throughout the year - the later the bloom the sweeter the fruit.
SUMO CITRUS™ is a good source of vitamin C, foliate, fiber and potassium. It is also low in acid, making it suitable for those with sensitive stomachs.
The SUMO CITRUS™ is known as an "everyday" fruit, meaning it can be eaten fresh but is also suited to desserts, breakfasts and salads. The rind of the SUMO CITRUS™ is thicker than that of a pomelo and should be completely removed to get to the heart of the fruit. The individual wedges of the SUMO CITRUS™ are best served peeled of their thin skin; the peeled wedges of the SUMO CITRUS™ can be served as is, or segmented into small pieces. Peeled and segmented SUMO CITRUS™ can be prepared ahead of time as it keeps well in the refrigerator. SUMO CITRUS™ pairs well with coconut, orange blossom water, cabbages, cucumber and seafood.
SUMO CITRUS™ is the result of 30 years of experimentation crossing a California orange with a Satsuma mandarin. It is now grown in California, cutting shipping costs and price. Japan first began growing these in the 70's but did not release their first commercial crop until 1991.
Recipes that include SUMO CITRUS™. One is easiest, three is harder.
|Patty Nguyen||Sumo Orange Pound Cake Bites|
|The Enchanted Cook||Spicy Sumo Chicken|
|Mise En Place||Mandarin Orange Marmalade|