Kitchen Adventures – Citrus Salad

One thing I love about this time of year is all the delicious citrus fruit that is available… the only problem is that I am not a huge fan of peeling them, or of the inner membrane that surrounds the sweet and tart fruit.

I spent years removing both the outer and inner skins from all manner of oranges, tangerines, grapefruits and clementines until I stumbled upon the idea of making them into a salad! This preparation is heaven for me, and it adds a bright bite of sunshine into otherwise cold and grey winter days.

To make this sunny salad yourself – take whatever citrus fruit you have on hand and cut them into supremes (I used Pink Grapefruit, Blood Oranges and Navel Oranges) and squeeze leftover juice into bowl with supremes.

Click HERE to learn how to make citrus supremes.

When you are finished cutting the fruit, drizzle in some Pomegranate Molasses (A little goes a long way!!) and add a dash or two of Angostura Bitters. Mix gently, and taste – depending on how sweet the fruit is you may need to add a touch of honey to the salad. It should be noted that you can eat the fruit alone, but I love the depth and complexity of flavor that the bitters and pomegranate molasses add to the dish. If you are feeling fancy (or entertaining to impress), mint or another favorite herb like basil could be added to aid with presentation and add another fresh layer of flavor.

Let the final mixture sit for a few minutes to let the flavors marry, then serve and ENJOY!

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About SuburbanFoodNerd

I have been obsessed with good food my whole life - cooking it, eating it, sharing it with friends... After really getting into reviewing restaurants on other sites, I realized that my inner food nerd needed a bigger creative outlet! :)
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4 Responses to Kitchen Adventures – Citrus Salad

  1. Pingback: Techniques – How to Make Citrus Supremes | Adventures of a Suburban Food Nerd

  2. Trish Hummer says:

    This made me smile. I have been obsessive about removing all the pith and membranes from citrus fruit for years. My fave is pink grapefruit. I had never heard them called supremes before, but love your demonstration on how to prep them properly since I’ve always done it by hand.

    Can’t wait to try the citrus salad!

    ~TH

  3. Margaretlouise says:

    Ahh, I crave citrus fruit now, in the doldrums of winter. Brilliant seasoning for citrus salad, pomegranate molasses and bitters. Do you recommend serving chilled, or at room temperature?

  4. M_G says:

    I’m catching up on these wonderful posts! I too love citrus salads in the winter. A couple of winters ago in Boston I ended up eating one every morning – usually grapefruit, orange, and banana. It totally hits the spot (and I prefer mine chilled, personally). I’ll have to try this delicious looking recipe soon!

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