Megan Callahan, MS, RD, LD
Hy-Vee Registered Dietitian
515-695-3786

February 6, 2021

Originating in Japan, Sumo mandarins are a juicy, sweet, seedless and easy-to-peel fruit that is in season for only a short amount of time. Sumo mandarins pack a powerful punch of vitamin C, a defender of cell health in its antioxidant role. They also contain 3 grams of fiber and 3 grams of protein, both providing satiety. Fiber offers benefits to the digestive system, glucose control, helps lower cholesterol and may aid in achieving a healthy weight.

Sumo mandarins are available in stores between January and April. When selecting, choose mandarins with loose and bumpy skin, which makes them easy to peel. Avoid fruit with bruising; however, minor blemishes will not negatively affect the fruit’s taste or texture. Sumo mandarins are picked at peak ripeness. Proper storage is key, so prolong their shelf life by storing in the refrigerator for up to two weeks. Peel, separate or slice for enjoyment. Sumo mandarins can be eaten raw, added to smoothies for sweetness, or dipped in dark chocolate for a decadent dessert.

Don’t miss out on this succulent fruit while available! Check out your local Hy-Vee’s produce section between January and April for this cold-weather treasure.

Sumo Mandarin and Burrata Salad
Serves 4

All You Need:
2 tbsp white balsamic vinegar
½ tsp Sumo mandarin zest
2 tbsp Sumo mandarin orange juice
1½ tsp Hy-Vee Select 100% pure maple syrup
1/3 cup Gustare Vita olive oil
4½ cups arugula, divided
3 Sumo mandarins, peeled and cut crosswise into ¾-inch slices
4 oz radicchio leaves, torn into bite-size pieces
¼ cup red onion slivers
3 tbsp roasted and salted shelled pistachios
1 (8-oz) container Burrata cheese, drained (1 ball)
Hy-Vee Mediterranean sea salt, to taste
Hy-Vee Malabar black pepper, to taste
Fresh mint leaves, for garnish

All you do:

  1. Prepare vinaigrette. Combine balsamic vinegar, mandarin zest and juice, and maple syrup. Slowly whisk in olive oil; set aside.
  2. Line a large serving platter with 4¼ cups arugula. Arrange mandarin slices on top; tuck in pieces of radicchio. Sprinkle with remaining ¼ cup arugula, onion slivers and pistachios; place burrata on top.
  3. Drizzle salad with vinaigrette. Season to taste with salt and pepper. Garnish with fresh mint leaves, if desired.

Nutrition Facts per serving: 440 calories, 33g fat, 11g saturated fat, 0g trans-fat, 40mg cholesterol, 130mg sodium, 24g carbohydrates, 4g fiber, 16g sugar (0g added sugar), 13g protein Daily values: Vitamin D 0%, Calcium 30%, Iron 6%, Potassium 10% Recipe source: February 2021 Hy-Vee Seasons magazine. Please consult a medical professional for individual advice.