Citrus Salad
User Reviews
5
Citrus Salad
Description
The Citrus Salad features pink and yellow grapefruit, oranges, strawberries, and pomegranate seeds delicately prepared by segmenting the citrus fruits and combining with chopped berries and seeds. The powdered sugar lightly sweetens the natural fruit flavors without overpowering their brightness. The process includes carefully slicing away peel and pith from the citrus, then thinly slicing the fruit into rounds, which are then gently mixed with other ingredients and chilled to enhance melding of flavors.
The salad’s texture varies from juicy citrus segments to the firmness of pomegranate seeds, with occasional softness from the strawberries. The inclusion of fresh mint or basil is optional but adds a subtle herbal note. This salad pairs well with seafood dishes or can be enjoyed alone as a light, refreshing treat. It’s especially suited as a side for brunch or dinner entries featuring seafood or poultry.
Leftovers keep well refrigerated for up to three days. If desired, a splash of poppy seed dressing may be added for extra flavor. The salad can be adjusted by substituting different citrus fruits or increasing berry quantities. Preparing the fruit carefully to avoid pith and segment membranes ensures a delicate texture and pleasant eating experience.
Ingredients
- 1 large pink grapefruit (see note 1)
- 1 large grapefruit yellow
- 4 orange
- 1 ½ cup strawberries hulled and chopped (see note 2)
- pomegranate seeds from one pomegranate, about 4 ounces (see note 3)
- 1 tablespoon powdered sugar (see note 4)
- 2 prings mint or basil, stems removed and finely chopped, optional, fresh
Instructions
- Cut 1/4 inch slice off the top and bottom of the grapefruit and stand it upright on end. Following the contour of the fruit, slice off the peel and pith in thick strips. Lay grapefruit on it's side and cut into 1/4-inch slices. Repeat with remaining grapefruit and oranges.
- Combine the grapefruits and orange segments in a small bowl along with any accumulated juices. Add strawberries, pomegranate seeds, and powdered sugar. Toss gently and refrigerate for 1 hour.
- To serve, divide the salad between plates or arrange on a large platter. Garnish with mint, if desired.
Notes
- Use a mix of pink and yellow grapefruit totaling about 1 pound; substitute with naval or blood oranges if grapefruit is unavailable.
- Hull and chop 1 ½ cups (6 to 7 ounces) strawberries for freshness and sweetness.
- To deseed pomegranates, cut deeply into sections and extract arils underwater to remove pith easily.
- Powdered sugar is optional and can be omitted if a tarter salad is preferred.
- This recipe yields six 1/2-cup servings suitable as a side salad.
- Store leftovers covered in the refrigerator for up to three days.
- For additional flavor, a poppy seed dressing may be served alongside if desired.
- This salad complements seafood dishes for dinners or pairs well with breakfast and brunch foods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/2 cup) servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 81kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 853IU | 17% |
| Vitamin C | 85mg | 94% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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