Since many of you are overcome with the madness that pervades our great country during the month of March, check out these Mad Citrus Fruits!

Sumo Tangerine:

I ran into one of these at a local farmers market and stopped and said “whoa big daddy”.  These are amazing “freaks” of the citrus industry.  The bump on the top makes them a virtual “hand granade of fruit flavor”

In Japan they are called Dekopon,  they are awesomely sweet and seedless, and full of about a gallon of delicious juice.
They were developed in Japan in 1972 but since have travelled the world.  In Brazil they are called Kinsei which is Japanese for Venus and in Korea they are called Hallabong.   Of course in the US you will see these called “Sumo” tangerines.  Highly recommend you try one.

Pomelo:   

Another massive citrus fruit, it is literally called Citris Maxima or Citrus Grandis.  Ladies and gentlemen,  the Pomelo.  Kind of looks like a grapefruit but it is much sweeter!  There is something about the softness and spherical perfection of the Pomelo that may give you the compulsion to bean a friend with it.  Maybe that’s just me.

They are pale green to yellow when ripe and amazing thick Albedo.  ”Albedo” is a word for the path of the rind.  I’m like,….  ”Thick albedo homie!”  Anyhow, their flesh is sweet and colored white, pink or red. Sometimes they are called Jeruk Bali or Chinese Grapefruit depending on where you get them.

Interestingly,  the peel is used to make marmalade on occasion…. but I prefer the Pomelo as a straight ahead breakfast fruit.

[Related: Be sure to check out ThinDish.com for more healthy dining and healthy restaurant options in your area]

 

Honey Tangerine:

A.K.A. the Murcott orange.  This wonderful offering is actually only grown in the state of Florida.  Kind of like Bourbon,..only in Kentucky.  The Honey tangerine is really a hybrid between a traditional tangerine and a sweet orange.  Very nice but you have a limited window of time to get them as the are only grown between January an April.

Charles Murcott is they guy credited with creating  honey tangerine back in the 1920′s along with J. Ward Smith and W. T. Swindle,  rough name to overcome as a businessman, I’m sure he was extra honest.

Best ones to pick are those that are a bit heavy, shiny and smooth. Those that are light may not be as juicy. Don’t buy any that have green spots or wrinkled skin. These tangerines spoil fast so eat them when you get them.

 

Navel:     

A lot of people think that California navel oranges are the best all around orange to eat right out of your hand.  They are seedless, their flesh is meaty and the rinds are easy to peel. Another nice trait is that they segment really easily.   Why are navel oranges called navel oranges?  It’s actually because on the blossoming end of the fruit there is a weird opening with weird growthy stuff that looks like….a navel.    Not very appetizing but true.

The cool think about California navels is that they have a very long season, from Nov- April although at the beginning and end of the season they are not at their peak taste.

Clementines:    

These little seedless treats are a type of mandarin orange that received their name in 1902.  They are very sweet and segment into 14 pieces which makes for great salad application!   Trader Joe’s sells them by the bag.  They are incredibly easy to peel.  You may be tempted to pop the whole thing in your mouth due to their diminutive form!  Because they are seedless they are called “seedless tangerines” sometimes.

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