TANGELO RELISH

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Tangelo Relish image

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.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 6

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

Steps:

  • 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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