No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, February 2011

advertisement

advertisement