Citrus Salad

Name: Citrus Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: 1 large lemon; 1/4 cup honey; 2 tablespoons water; 1 vanilla bean; 2 cara cara or navel oranges; 2 blood oranges; 2 kiwi; 1 pink grapefruit; 1 tablespoon fresh basil or mint; 1/4 cup pomegranate seeds

User Reviews

4.5

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6
Calories
1139 kcal
Course
Dessert, Salad
Cuisine
American-Mediterranean Fusion

Citrus Salad

Griffin Jensen

Report

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

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

For the Syrup

1 large lemon
1/4 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)
1/4 cup pomegranate seeds (optional)

Add to Shopping List

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. 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

to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
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.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 113.9kcal (6%) Carbohydrates 29.3g (10%) Protein 1.5g (3%) Fat 0.5g (1%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.04g Sodium 2.9mg (0%) Potassium 253.8mg (7%) Fiber 3.6g (14%) Sugar 23.1g (46%) Vitamin A 646.6IU (13%) Vitamin C 71.9mg (80%) Calcium 46.2mg (5%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1139 kcal

% Daily Value*

Calories	113.9kcal	6%
Carbohydrates	29.3g	10%
Protein	1.5g	3%
Fat	0.5g	1%
Saturated Fat	0.04g	0%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.04g	0%
Sodium	2.9mg	0%
Potassium	253.8mg	5%
Fiber	3.6g	14%
Sugar	23.1g	46%
Vitamin A	646.6IU	13%
Vitamin C	71.9mg	80%
Calcium	46.2mg	5%
Iron	0.4mg	2%