The Sumo (known in Japan as a Dekopon) is a tangerine/orange hybrid developed in Japan and now grown in California. It looks like the biggest mandarin you’ve ever seen – with a distinctive top-knot – and it’s super-sweet, seedless, and easy to peel. In other words, it’s a kid favorite.
We heard about these sweeties from our favorite local produce store, Grow – The Produce Shop, which happened to be the first place in the country to carry them. Soon the L.A. Times was covering the Sumo story. Sumos (Sumi?) are now showing up in stores and farmers’ markets across California and beyond.
As soon as we got our hands on a few, we started eating them (of course) and then began brainstorming for a few more ways to use these happy little fruits. The result? This Sumo-Sesame Salad, a light and tasty mid-day pick-me-up:
1 small head butter lettuce
2 Sumo oranges
1/4 cup extra virgin olive oil
1 tablespoon rice vinegar
Juice of 1 large orange
1 tablespoon black sesame seeds
Distribute lettuce leaves over four plates. Peel and chop the Sumos into large bite-sized pieces. In a small container, whisk together the olive oil, rice vinegar, and orange juice. Dress salad, then sprinkle with black sesame seeds. Serves four.