Tangelo Relish

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.

Tangelo Relish

Source: Martha Stewart Living, February 2011


  • 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


  1. 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.


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