#sumo citrus

Sumo citrus are so freaking good y'all. I don't buy them often because they are a bit pricey but I got a few as a treat since they were on sale. Worth every penny. Sumos are hands down the best citrus I've ever had.

Hot Rot, February 2021

Oil on canvas

Family Meals ORANGE CHICKEN

Orange Chicken

A healthier take on traditional orange chicken, sautéed instead of breaded and fried. This flavorful dish marinates overnight in a simple sauce and cooks up in just 15 minutes. Delicious made with sweet Sumo citrus or navel oranges.

2 servings Preparation time: 20 minutes, plus 4 hours marinating time

Ingredients

8 ounces all-natural organic chicken breast, cubed

1 Sumo citrus or 1 large orange, juiced

2 tablespoons soy sauce

1 ½ tablespoons honey

1 serrano pepper, minced (use less for less heat)

Dash kosher salt

Couple of turns of freshly cracked black pepper

1 teaspoon peanut oil or canola oil

2 green onions, sliced

Directions

Place all ingredients except peanut oil and green onions in bowl or Ziploc bag and mix together, then cover and place in refrigerator to allow to marinate for at least 4 hours or overnight.

Heat a wok or nonstick skillet to medium-high and add peanut/canola oil.

Add the chicken a few pieces at a time and then turn to coat and begin cooking, 2 to 3 minutes.

Add the marinade to the wok or skillet, mix with the chicken and bring to a boil.

Reduce heat to simmer, continue cooking until marinade is reduced by half and chicken is cooked through, at least 3 minutes or more.

Add green onions and turn to coat.

Serve over brown rice with additional green onions to garnish, if desired.

Recipe source: The Enchanted Cook

Sumo mandarins: Possibly the sweetest fruit you’ll ever eat!

Colin Lyons, our produce buyer, shares the amazing story of the Sumo:

Here in the Lunds and Byerly’s produce department, we are always on the hunt, constantly searching for the next big thing. This ceaseless pursuit has turned up treasures like the season’s finest blackberry, the jumbo strawberry, the opal apple and even Amaize sweet corn.

We look for these items not only because we are produce nerds – passionate about great tasting, unique items – but also because we truly love offering the latest and greatest in our stores. I believe our customers, in turn, love to introduce these same items to their friends and family. Produce is hip, fun and meant to be shared.

There is one item for me that truly stands out in this best-of-the-best group. Returning by popular demand is the Sumo! Sumo is a piece of citrus whose creation story is as amazing as its flavor. 

More than 40 years ago, a citrus grower from the Kumamoto Prefecture in Japan had an idea for a new hybrid fruit. He wanted to combine the big size and juicy sweet flavor of the navel orange with the easy-to-peel rind of the Japanese Satsuma. After creating this hybrid, the grower struggled to get his new fruit to maturity. Through much perseverance, he developed a particular method for growing and pruning his trees, different from any other citrus tree.

After 30 years of development and perfection, this treasure rose to be the most prized citrus in both Japan and Korea. The Dekopon, as it is called in Japan, was sold in specialty shops and became part of the Japanese tradition of offering only the best fruit as a gift.

Grown in California’s central valley with the exact same rigorous standards of the original Kumamoto farmer, its sweetness is unparalleled to any other citrus I have tried. The peel is bright orange, bumpy and loose, leaving no need to wrestle with such an easy peel. Unlike a clementine, the Sumo offers way more than two or three bites.

Must try SUMO CITRUS SALAD

Sumo Citrus Salad

A sweet, fresh salad featuring delightfully sweet Sumo citrus, drizzled with crème fraîche and topped with chopped pistachios for added crunch. Tip: If you can’t find crème fraîche, you can substitute 2 tablespoons of sour cream plus 2 teaspoons of lemon juice.

4 servings Preparation time: 15 minutes

Ingredients

3 sumo citrus, sliced

1 blood orange, sliced

2 ounces crème fraîche

1 tablespoon Grand Marnier or other orange liqueur (optional)

1 tablespoon brown sugar

1 to 2 tablespoons pistachios, coarsely chopped

1 tablespoon mint, cut into thin ribbons

Directions

Arrange citrus slices on a serving platter. Chill in the refrigerator until ready to serve.

To assemble, mix the crème fraîche and orange liqueur and spoon over the citrus slices. Sprinkle the brown sugar, pistachios and mint all over. Best served cold.