Sumo – big fruit, big flavor, big Tapa

Some people watch TV, go to Lakers games, eat, sleep, etc.

I, however, spend all my ‘free’ time searching for new / fun / interesting / novel things to potentially serve at the restaurant.

‘Cause I just love to eat.  Fun / new / interesting / novel things.

Especially when they promise to taste good.

So I stumbled upon the Dekopon.

While the name itself does not exactly quiver with excitement, the comments about it from people who have recently been in Japan and have tried this new citrus varietal do.

People gush about it. Stores in Tokyo sell the citrus for more than $10 per fruit (for one fruit!). Gently swathed in tissue, perched individually in decorative little boxes.

For gifts. Connoting a particularly savvy sensibility to the gift giver.

Well. I’ve spent loads of time in Japan.

I’ve spent days selecting just the right gift for a particularly special occasion. To make sure I came off as savvy and sophisticated, and did not insult the recipient or bring shame to my family or myself. I get it.

This must be one hell of a fruit.

And after just a bit of a search, it turns out that this fruit is just now, after 5 plus years development in the US, just about to hit the markets here.

Renamed ‘Sumo’ citrus (as that has got to sell better than something called Dekopon).

Plus, it’s a big fruit. Like a softball. Like a sumo wrestler (or the stomach of one, anyways).

Sort of a hybrid marriage between a Mandarin and a Navel.

With some effort, I was actually able to contact the grower here in California.

And despite the fact that there are not yet any of this fruit available in stores in southern California, I got some for my restaurant.




Really sweet.

With just a tinge of the acid you always associate with oranges.

And only available here. At Sol Del Sur Bistro.

This week, we are highlighting the Sumo Citrus as a Tapa along with a Carpaccio of raw Beet marinated in a Sherry Vinaigrette, with some shaved Parmesan and baby Arugula. The supremed Sumo Citrus sits on top of the Carpaccio with a tiny drizzle of Sesame Oil and a light sprinkle of Pink Sea Salt. A vibrantly flavored dish.

Please stop by this weekend and give our Sumo Tapa a try! Let us know what you think!


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