By: Emily Ho | A medley of citrus stars in this vibrant fruit salad, enhanced with just a drizzle of sweet ginger honey and a sprinkle of mint and lime. It never fails to impress at brunch gatherings and makes a lovely, light dessert (perfect after the indulgence of the holidays). The combination of citrus in the recipe is simply a suggestion; feel free to use what’s available at your farmers’ market or growing in your neighborhood.
Citrus Salad with Ginger Honey
Serves 6 to 8
1 pink or red grapefruit
2 navel oranges (preferably Cara Cara)
3 blood oranges
4 mandarin oranges or clementines
3 or 4 kumquats, cut into thin rounds, seeded
2 tablespoons mild-flavored honey
1 1/2 teaspoons ginger juice (squeezed from freshly grated ginger)
Zest of 1 lime
Mint leaves for garnish
Using a sharp knife, cut away the peel and white pith from the grapefruit and oranges (see Recipe Notes). Cut each fruit into 1/4-inch-thick rounds. Arrange the grapefruit, oranges and kumquats on a platter.
Combine the honey and ginger juice in a small saucepan over low heat, stirring until the honey is runny. Drizzle the honey mixture over the citrus. Top with lime zest and mint leaves.
Recipe Notes:
• How to trim citrus: Using a sharp knife, cut off both ends of the fruit to expose the flesh. Stand the fruit flat on one of the cut ends. Working from top to bottom and following the contour of the fruit, carefully cut away the peel and white pith, removing as little flesh as possible. When all the peel and pith is removed, turn the fruit on its side and cut it crosswise into rounds.
Bloglink: http://www.kcet.org/living/food/the-public-kitchen/recipe-citrus-salad-with-ginger-honey.html
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About the Author
Emily Ho is a food writer, recipe developer, and educator who teaches classes on seasonal food, food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
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