Orange-Fennel Relish

orange fennel relish
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 servings
  • Prep: 5 mins
  • Cook: 0 mins

Use a whole chopped orange. Cut off as much of the peel and white pith as possible.


1cup chopped, peeled orange
1cup chopped fennel bulb
2-- plum tomatoes, seeded and chopped
3tablespoons finely diced red onion
1/4cup pitted kalamata olives, cut into halves
1tablespoon minced parsley
1tablespoon extra-virgin olive oil
2tablespoons lemon juice
1/2teaspoon black pepper


  1. Combine orange, fennel, tomatoes, onion, olives and parsley.
  2. Combine oil, lemon juice and pepper, whisking well.
  3. Add to orange mixture, tossing gently. Let stand several hours before serving.

Recipe by Chris Koetke


Want more help? Check out this step-by-step video on how to section citrus.

Watch the video


Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 65mg
  • Potassium 330mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 6g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 60%
  • Calcium 4%
  • Iron 4%