Minneola tangelos are in season in January and February. The tangerine-pomelo hybrid is juicy and tart, making it great for savory applications. This relish is a lovely appetizer served on crostini.
- 3 tangelos
- 3/4 cup pitted, chopped olives
- 3 tablespoons chopped flat-leaf parsley
- 4 1/2 teaspoons olive oil
- Freshly ground pepper
- Crostini, for serving
Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.
SourceMartha Stewart Living, February 2011