Citrus Fruit Salad Food

CITRUS SALAD

Steps:

• Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
• In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

CITRUS FRUIT SALAD

Steps:

• Toss fruit and cheese in medium bowl.
• Combine dressing, honey and cinnamon; pour over fruit mixture. Toss to coat.
• Serve immediately.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

FRUIT SALAD

Steps:

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
• Pour the dressing over the fruit and with a large spoon, toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better). Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!

MOROCCAN CITRUS FRUIT SALAD

Steps:

• Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
• Squeeze juice from leftover membranes into a small bowl.
• Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
• Strain juice over fruit and refrigerate for at least 2 hours or overnight.
• Garnish with mint leaves and serve.

CITRUS FRUIT SALAD

Steps:

• In a large bowl, beat cream until stiff peaks form. Fold in yogurt., Just before serving, add fruit and stir gently to combine. Sprinkle with pecans.

CARDAMOM CITRUS FRUIT SALAD

Steps:

• Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
• Drain off any excess juice from the fruit 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 and then remove from heat and let cool to room temperature Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

WINTER CITRUS & POMEGRANATE FRUIT SALAD

Steps:

• Place the pomegranate on a surface that won't stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don't worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
• For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
• Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.