Produce of the Month: Sumo Citrus

Sumos were first cultivated in Japan in the 1970s, but they didn’t become available in the United States until 2011. It is one of the most challenging varieties of citrus to grow, making it highly prized. It is also more expensive than other more common citrus fruits. The sumo citrus has a distinct topknot or “bun” on top, making it easy to peel and thus making it a great snack.  Sumo Citrus is an excellent source of Vitamin C. Sumos will last for about two weeks when stored at room temperature but may last longer when stored in a refrigerator. Avoid storing them in plastic bags or airtight containers as they will be more susceptible to moisture and mold.

When used for cooking, we suggest making fresh juice and using it to replace concentrated sweeteners. Sumo Citrus adds a lovely sweet note and brightness to salad dressings and sauces.

This incredibly sweet citrus is typically available from mid-January through the end of March. 

Sumo Citrus Salad

Proper nutrition is one of the cornerstones for good health. Vitamin C is well known for its role in supporting a healthy immune system. In this recipe, we’ll show you how to reap the benefit of combining vitamin C-rich foods with iron-rich plant foods. This salad combines spinach, Butterleaf, Sumo citrus, avocado, and pumpkin seeds creating a bright, flavorful, and light starter. To make it a full meal, just add protein! 


2 heads of Butterleaf roughly chopped
3 cups of baby spinach
3 Sumo Citrus fruits peeled and sliced into 1/4 inch rounds
2 red bell peppers thinly sliced 
2 avocados, peeled, pitted, and sliced into 1/4 inch cubes
3 tablespoons of toasted pumpkin seeds

For the dressing: 

4 tablespoons of Sumo fruit juice 
2 tablespoons of extra virgin olive oil
1 tablespoon of honey
2 teaspoons of apple cider vinegar 
1/2 clove garlic, minced  
Salt and pepper to taste 


  1. Layer the butter leaf, spinach, Sumo fruits, bell peppers, pumpkin seeds, and avocados in a large bowl. 
  2. Combine Sumo fruit juice, olive oil, apple cider vinegar, garlic, honey, salt, and pepper in a bowl. Stir with a whisk until combined. 
  3. Drizzle salad with vinaigrette. Enjoy! 

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Teresa Liu is a Certified Nutritionist and member of Oh My Green’s amazing culinary team. She works alongside Oh My Green chefs to promote healthy eating and wellness throughout our customers in the San Francisco Bay Area.