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Friday, February 6, 2015

Colorful Winter Citrus Salad with Walnuts

Did you know that citrus are at their peak season? If you want to find the juiciest, sweetest, most flavorful citrus now is that time of the year. Gather all the different citrus you can find at your grocery store: blood oranges, tangelos, clementines, pink and white grapefruit, ugli fruit, cara cara oranges, regular oranges, kumquats, etc... They all have different flavors and colors, perfect to make a seasonal citrus salad topped with the peels from all of them and some more. I like to add the peel of limes and lemons to give it even more color.

You will have a very colorful, healthy (lots of Vitamin C), gluten-free, vegan and tasty dessert in 20 minutes.


Serves 4

1 orange
1 cara cara orange
1 blood orange
1/2 pink grapefruit
1/2 white grapefruit
1 mineola tangelo
1 ugli fruit
3 clementines
8 kumquats

peel of 1 orange
peel of 1/2 pink grapefruit
peel of 1/2 lemon
peel of 1 lime

1 cup of water
1/2 cup of sugar
2 oz Grand Marnier (optional)

1/4 cup of walnuts

Start by zesting the citrus: using a vegetable peeler or knife remove the top layer of the orange, grapefruit, lemon and lime making sure not to remove the pith. Use a sharp knife to slice finely the peeled pieces.

Make the syrup: In a small pan put the water, sugar and sliced citrus peels. Bring to a boil and cook covered at low heat until the peels are soft, about 15 minutes. Add the Grand Marnier and cook at medium-high heat for another 1 or 2 minutes. Set aside and let cool.

Prepare the citrus: Peel and slice all your citrus and assemble in a large serving platter. Add citrus peels and syrup. Top with walnuts or your favorite nut.


1 comment:

  1. Just ideal for winter and to revive our souls in the cold weather, an abundant dose of vitamin C. I had it for breakfast before a 2 hour work out. The variety in citrus fruits as well as their colors make this a sensational dish for either dessert or a very healthy breakfast!