Sumo Citrus

[darkoshi]

My mom wants people to know that Sumo Citrus fruit are still very good to eat when the top-knot part starts getting dried out and brown. She said Kroger marks them way down in price when that happens and puts them in the "blemished" fruit section. She loves them and doesn't want them to go to waste, so if you see them for cheap, go ahead and buy them and you probably won't regret it. Per the below articles, they are normally very expensive.

She gave me some, and I agree they are quite good. I wouldn't say they are better or worse than oranges and clementines; they have a different, unique flavor similar to canned mandarin slices.



What's The Deal With These Giant Misshapen Oranges?

Why's it called "Sumo citrus?"
Ah, this is a fun one. Well, it's Japanese in origin (like Sumo wrestling), it's bigger in nature (like a Sumo wrestler), and it's always got a little top knot-type bump on its head (see the last parenthetical).

What Is Sumo Citrus?

Places that sell Sumo Citrus

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So many different kinds of citrus fruit:
https://en.wikipedia.org/wiki/List_of_citrus_fruits

Comments

[redsixwing]

Yum! Thanks for the tip, I think I'd have assumed the 'blemished' fruit to be dried out or otherwise unpalatable.

[darkoshi]

Of the ones I've had, even when they have felt soft / not-firm from the outside, they have still been good inside too.

[mellowtigger]

I also love old bananas on discount. Freeze 'em, throw 'em into smoothies. Super sweet. :)

And I keep intending to write about my adventures at the asian grocery store. I've tried several things that I never would have eaten otherwise. Some excellent, but some I'll never try again.

[darkoshi]

I enjoy browsing through Asian & international grocery stores. There are always surprises.

[marahmarie]

Personal experience with satsumas (a tiny orange only available in FL from late December to around early February), local lemons and even store-bought lemons tells me the same: brown's OK. Even slightly dried-out's OK.

The satsumas, which once ripe are extraordinarily sweet and juicy, get slightly dry at the brownish/shriveling stage but are just as good and sweet. Lemons get juicier, like running down your hand and arm juicy.

Limes, on the other hand (at least store bought) are a no-go at any stage past ripe. They get dry and shrivel and are as hard as rocks. You might dull a knife just trying to cut through one.

I've never had Sumos.

[darkoshi]

> satsumas (a tiny orange...

The Sumos are like giant mandarins :)
I recall having a satsuma before but not what it was like.

https://www.cookinglight.com/food/in-season/what-are-satsumas
"You’ve probably had satsumas before without realizing it—they’re actually the most common citrus used in canned mandarin oranges"

Well then, I suspect sumos are like large satsumas.

I have just watched several videos of how mandarin oranges are canned in factories, and how the segment skins are removed by going through an acid bath. It's interesting.