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Tuesday, November 19, 2013

The Holidays Series - Citrus Salad

This tastes like the sun in a bowl!  This has to be the easiest thing to make but it ALWAYS gets rave reviews - especially from my dad! (Keep in mind it's easy but the prep takes a little time).  

I am very picky about fruit salad (don't like melon - it overpowers everything, apples, kiwi and bananas get mushy) so this is just a combination of fruit that I prefer.  I like when fruit holds its distinct flavour and shape and I think this stems for that awful canned fruit salad we ate as kids - you know the one - where every piece of fruit tastes like sugary mush and the only thing your really wanted was that weird coloured half cherry!    You could also add seedless red or green grapes or berries for colour (but only add them just before serving) or blood oranges and clementines when in season.

It's great for breakfast, desert or snack.  The key is to segment the citrus fruit - it's what makes all the difference in texture.  Removing all membranes and pith takes a little longer but is well worth the effort. 

You can dress it up for a buffet brunch by serving it in a champagne or martini glass (you can add a little champagne or proseco also)!  Place the fruit segments on a small skewer and serve with a little bowl of melted chocolate for a quick fondue.

Here is a great video explaining how to segment citrus fruit!

You will need:  For a large bowl of citrus salad that will easily serve 10 - 12:

  • 1 large ripe golden pineapple, peeled and cut into large chunks without the core (I prefer the golden pineapple for its sweetness)
  • 3 large pink grapefruits, segmented
  • 6 large navel oranges, segmented (just discovered Cara oranges that red fleshed and delicious) 

  1. Peel and segment the citrus fruit, squeezing juice from the tips and core into the bowl;
  2. Peel and cut the pineapple into chunks (omit the core) and add to bowl;
  3. Stir gently to blend and keep covered in refrigerator until ready to serve.

Thought of the Day:

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