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.


  • 3 tangelos

  • ¾ cup pitted, chopped olives

  • 3 tablespoons chopped flat-leaf parsley

  • 4 ½ 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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