There are two types of Sumo Citrus lovers: 1. Those who always eat them straight-up and on their own – because how do you improve what’s already perfect? 2. Those who get inspired to pair their juicy, sweet perfection with any ingredients in their kitchen.

As the season winds down, we have some tasty and creative ways to savor every last Sumo Citrus. From cocktail hour to the main course and on through dessert, Sumo Citrus offers endless culinary inspiration.

First up, try these three new recipes from Quin Liburd, also known as @butterbeready on Instagram.

Sumo Citrus Margarita

Looking for a refreshing twist on a classic margarita recipe? Look no further! This Sumo Citrus Margarita is the perfect balance of sweet and tangy, with a touch of mint to elevate your cocktail game. This margarita is easy to make and even easier to enjoy; shake up a batch for your next happy hour or weekend gathering, and impress your guests with this delicious and unique take on a classic cocktail.

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Sumo Citrus Chipotle Shrimp Bowls

This Sumo Citrus Chipotle Shrimp Rice Bowl is a quick and easy dish that’s full of bold and fresh flavors. This recipe is perfect for a healthy lunch or dinner, and it’s a great way to add variety to your meal rotation. The blend of zesty and sweet flavors makes this dish a hit with seafood lovers and those who enjoy a little spice. Give this Sumo Citrus Chipotle Shrimp Rice Bowl recipe a try and see for yourself how easy and delicious it is!

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Sumo Citrus Tart

This Sumo Citrus Tart is tangy, refreshing, and perfect for any occasion. It’s irresistible tasting, simple to prepare, and the combination of the sweet and buttery graham cracker crust with the tangy and bright Sumo Citrus filling creates an incredible balance of flavors.

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Wondering what to do with all of your leftover peels? Try these amazing Candied Sumo Citrus Peels:

1. You’ll need about 6 Sumo Citrus for this recipe. Place a small piece of Sumo Citrus peel white side up on a cutting board. Use a paring knife or filet knife to carefully remove as much of the white pith as possible. Then slice into thin strips about 1⁄2 inch wide.
2. Place in a small saucepan with cold water, bring to a boil and drain. Repeat two more times.
3. Add 2 cups of water and 2 cups of sugar to the pan; bring to a boil, stirring until the sugar dissolves. Add the peels, then reduce heat to a simmer. Cook for 90 minutes, stirring occasionally, until the peels are translucent.
4. Strain the peels and use the syrup in coffee or baked goods. (Refrigerate in a jar for up to 3 weeks.)
5. Line a baking sheet with parchment and spread the peels in a single layer. Let them cool and dry for a few hours.
6. Toss with sugar, then place in a container with a tight lid. Use within a couple of weeks