The Murcott Tangerine is a citrus fruit hybrid of the mandarin orange and the sweet orange. This hybrid was a result of a citrus breeding program within the United States Department of Agriculture. Also known as the Murcott Honey Orange, it is medium in size, averaging from 2-1/2 to 3 inches in diameter, and has a shape that is typical of a true tangerine. The peel color is reddish orange and may be yellow/orange in warmer winters. It is smooth, and while it can be peeled by hand, it is somewhat more difficult to peel than a tangerine. The flesh is a rich orange color. Seed number will vary from 12 to 24 seeds per fruit, and are white in color when cut.

Ripening & Storage: Tangerines are the most perishable of the oranges. They will keep a day or two at room temperature and up to two weeks in a drawer of your refrigerator.

SUMO CITRUS® — Sumo Citrus® is an exclusive new citrus varietal, developed in Japan, and now grown on family farms in Calfironia’s San Joaquin Valley.

Sumo Citrus® is a large mandarin with some orange parentage. Its unique characteristics include its large, distinct shape. And it’s easy to peel, seedless, very sweet, and exceptionally juicy! Its homely exterior belies delicious individual sections bursting with delicate flavor, making them perfect for eating out of hand — a great, portable snack. Sumo Citrus® can be used in any recipes that ordinarily use fresh mandarins, which means they are great in salads, salsas, and paired with fennel and blue cheeses.

Storage: Handle with care, and don’t let the rough exterior fool you. While the fruit looks tough and indestructible on the outside, it is somewhat delicate. Gently squeeze. If it gives a little, it means it is at its optimum taste and is ready to be eaten. Store in a cool, dry place, or in the refrigerator.

Tangerine Scones w/Cranberries

Preheat oven to 425°. Line baking sheet with parchment. Whisk first 5 ingredients until blended. Add cubed butter. With fingertips, rub until mix resembles coarse meal. Mix in berries. Set aside. In a separate bowl, whisk sour cream, juice and egg; gradually add to flour mix. Toss with fork until clumps form. Knead briefly on floured surface until smooth. Pat dough into 8″ round. Cut into 8 wedges. Space apart on baking sheet, brush with butter and sprinkle with sugar. Bake until golden, about 12 minutes. Serve warm or at room temperature.

  • 2 c. all-purpose flour
  • 1/3 c. sugar
  • 2 T. tangerine zest
  • 1 T. baking powder
  • 1/2 t. salt
  • 1/2 c. chilled unsalted butter, cubed
  • 1/2 c. dried cranberries
  • 1/4 c. sour cream
  • 3 T. fresh tangerine juice
  • 1 large egg
  • 2 t. unsalted butter, melted
  • 2 t. sugar

Balsamic Glazed Salmon w/Sumo Citrus®

  • Salsa1 pkg. (10 oz.)
  • Puff Pastry Shells
  • 1 lb. salmon fillet, cut into 6 pieces
  • 1/4 c. balsamic vinegar
  • 2 t. Dijon-style mustard
  • 2 T. olive oil
  • 1 Sumo Citrus®, peeled and diced
  • 2 c. grape tomatoes, quartered
  • 1/4 c. chopped red onion
  • 1 T. capers, drained
  • 1 T. chopped fresh cilantro leaves
  • 6 c. mixed salad greens

Bake, cool and remove the “tops” of the pastry shells, according to the package directions. Place the salmon in a broiling pan. Beat the vinegar, mustard and oil in a small bowl with a fork or whisk. Drizzle half of the vinegar mixture over the salmon. Broil for 10 minutes or until the fish flakes easily when tested with a fork.

Stir the oranges, tomatoes, onion, capers and cilantro in a medium bowl. Add the remaining vinegar mixture and toss to coat. Divide the salad greens among 6 plates. Place the pastry shells in the center of the salad greens. Place 1 piece of salmon into each pastry shell. Top each with about 1/4 cup citrus salsa. Serve immediately.

Sumo Citrus® is a registered trademark of Suntreat Packing.

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Amy Heydt
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