Citrus salad perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, flavored with lime juice and cardamom.
The leaves are all fallen, apples, pomegranates and persimmons all picked, the days are mostly cloudy and dreary save for the neighborhood citrus trees whose orbs of orange and yellow dot the landscape with vivid colour.
Citrus trees love California winters and our lemon, grapefruit and orange trees are bursting with fruit.
Cardamom Citrus Salad
ingredients
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1 big ruby red grapefruit
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3 Navel Oranges or a combination of navy oranges, blood oranges, tangerines and/or tangerines
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1/4 Cup honey
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2 tablespoon fresh lime or lemon juice
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1/4 teaspoon ground cardamom
method
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Prepare fruit:
Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Gather the peeled segments in a bowl.
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Make the dressing:
Drain the excess fruit juice into a small saucepan.
Add the lime juice, honey and cardamom to the saucepan.
Bring to a boil and reduce heat to low. Simmer for 10 minutes, then remove from heat and allow to cool to room temperature.
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Combine:
Pour over the fruit mixture and gently fold in to cover all of the fruit. Let stand 15 minutes or refrigerate until ready to serve.
Adapted from a Raley’s Supermarket circular.
| nutritional information (per serving) | |
|---|---|
| 356 | calories |
| 1g | Fat |
| 92g | carbohydrates |
| 5g | protein |
