The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 7 ct : 0
This item was last sold on : 03/18/18
|Suntreat Packing & Shipping Co.||Homepage|
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.
Restaurants currently purchasing this product as an ingredient for their menu.
|Local Tap House & Kitchen||Oceanside CA||760-547-1469|
|Testing 2||San Diego CA||619-234-5670|
|Spoutable||San Diego CA||619-743-7491|
|University Club||San Diego CA||619-234-5200|
|Gut Goods||San Diego CA||619-987-6198|
|Fishery||San Diego CA||858-272-9985|
|Veg Appeal||San Diego CA||619-940-7648|
|AToN Center Inc.||Encinitas CA||858-759-5017|
Recipes that include SUMO CITRUS™. One is easiest, three is harder.
|Passionately Keren||Sumo Citrus Spiced Rice Pudding|
|Coffee & Quinoa||Quinoa Parfait with Sumo Orange and Cinnamon|
|Saturday Night Foodies||Sumo Tangerine & Midnight Moon Moonshine|
|Food for a Year||Sumo Dark Chocolate NomNoms|