Citrus Salad​

Savor a burst of sunshine with our Citrus Salad—a vibrant medley of oranges, kiwi, and grapefruit, finished with a zesty lemon-vanilla syrup.

Prep Time10minutes mins
Cook Time5minutes mins
Total Time15minutes mins

Course: Dessert, Entree/Salad
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Lactose, Vegetarian

Servings: 6

Calories: 113.9kcal

Ingredients​

For the Syrup​

• 1 large lemon
• ¼ cup honey
• 2 tablespoons water
• 1 vanilla bean, split lengthwise seeds removed

For the Salad​

• 2 cara cara or navel oranges
• 2 blood oranges
• 2 kiwi
• 1 pink grapefruit
• 1 tablespoon fresh basil or mint, cut into ribbons (optional)
• ¼ cup pomegranate seeds (optional)

Instructions​

• Make the syrup: Use a vegetable peeler to remove the lemon zest in long strips leaving behind as much of the white pith as possible. Juice the lemon into a small bowl. In a small saucepan set over medium heat, combine honey, water, vanilla bean seeds and pod, strips of lemon peel, and 1 tablespoon of lemon juice. Let simmer for 5 to 8 minutes, until it’s infused and slightly thickened. Stir and remove from heat.
• Prepare the fruit: Cut the top and bottom portion off of one of the oranges – you just want to expose the flesh. Set the orange on a cutting board and remove the skin and white pith working from top to bottom and following the curve of the fruit. Flip it over and cut away any remaining pieces of skin. The fruit flesh should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, supreme the fruit and segment it.
• Dress and serve: Pour the syrup through a fine mesh strainer to remove the lemon peel and vanilla bean. You’ll end up with about ⅔ cup. Transfer the sliced citrus and kiwi to a bowl. Add the vanilla honey syrup. Add the ribboned basil (or mint). Gently toss to coat. For a casual presentation serve this salad in the bowl and garnish with pomegranate seeds or for something a little fancier, arrange the sliced fruit on a platter, garnish with pomegranate seeds and a few more herbs then serve.

Notes​

• When I make this salad for my family I usually only use about half of the syrup, but I like tart grapefruit. Then I save the rest to add to my hot tea or sparkling water.
• To scrape the seeds out of a vanilla bean pod, split the pod lengthwise. Then use a knife to scribe the inside of the pod. The tiny seeds will be on the end of your knife. Just add them to the honey syrup. Once the pod is scraped you can add it to the honey syrup pot as well, or stuff the pod in your sugar dish to make vanilla-scented sugar.

Both optional I add some chopped mint
And other times feta cheese sprinkled on top but that's my taste...you can experiment if you likealso if you like some passionfruit

 

[Babybird]

Citrus Salad​

Savor a burst of sunshine with our Citrus Salad—a vibrant medley of oranges, kiwi, and grapefruit, finished with a zesty lemon-vanilla syrup.

Prep Time10minutes mins
Cook Time5minutes mins
Total Time15minutes mins

Course: Dessert, Entree/Salad
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Lactose, Vegetarian

Servings: 6

Calories: 113.9kcal

Ingredients​

For the Syrup​

• 1 large lemon
• ¼ cup honey
• 2 tablespoons water
• 1 vanilla bean, split lengthwise seeds removed

For the Salad​

• 2 cara cara or navel oranges
• 2 blood oranges
• 2 kiwi
• 1 pink grapefruit
• 1 tablespoon fresh basil or mint, cut into ribbons (optional)
• ¼ cup pomegranate seeds (optional)

Instructions​

• Make the syrup: Use a vegetable peeler to remove the lemon zest in long strips leaving behind as much of the white pith as possible. Juice the lemon into a small bowl. In a small saucepan set over medium heat, combine honey, water, vanilla bean seeds and pod, strips of lemon peel, and 1 tablespoon of lemon juice. Let simmer for 5 to 8 minutes, until it’s infused and slightly thickened. Stir and remove from heat.
• Prepare the fruit: Cut the top and bottom portion off of one of the oranges – you just want to expose the flesh. Set the orange on a cutting board and remove the skin and white pith working from top to bottom and following the curve of the fruit. Flip it over and cut away any remaining pieces of skin. The fruit flesh should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, supreme the fruit and segment it.
• Dress and serve: Pour the syrup through a fine mesh strainer to remove the lemon peel and vanilla bean. You’ll end up with about ⅔ cup. Transfer the sliced citrus and kiwi to a bowl. Add the vanilla honey syrup. Add the ribboned basil (or mint). Gently toss to coat. For a casual presentation serve this salad in the bowl and garnish with pomegranate seeds or for something a little fancier, arrange the sliced fruit on a platter, garnish with pomegranate seeds and a few more herbs then serve.

Notes​

• When I make this salad for my family I usually only use about half of the syrup, but I like tart grapefruit. Then I save the rest to add to my hot tea or sparkling water.
• To scrape the seeds out of a vanilla bean pod, split the pod lengthwise. Then use a knife to scribe the inside of the pod. The tiny seeds will be on the end of your knife. Just add them to the honey syrup. Once the pod is scraped you can add it to the honey syrup pot as well, or stuff the pod in your sugar dish to make vanilla-scented sugar.

Both optional I add some chopped mint
And other times feta cheese sprinkled on top but that's my taste...you can experiment if you likeView attachment 40025

Also to that you can add passion fruit small can cost 1.30 wollies or coles

 

[Knell]

Love the pomegranate addition! A fruit salad at this time of year - sensational.