Made with fresh Minneola Tangelos, a cross between tangerines and grapefruit, from our own trees in Sierra Madre, California, this marmalade has a slight tartness. Along with being great at breakfast time, because this fruit originated in South East Asia some 3,500 years ago, it goes well in dishes that utilize those kinds of flavors. A nice marinade for chicken with honey, soy sauce and ginger, or a quick pork stir- fry by adding some garlic and rice wine vinegar. A classy vinaigrette for peppery greens, such as arugula or watercress, can be made with our tangelo marmalade and coarse-grain mustard, apple cider vinegar and honey.