📝 About This Recipe
This vibrant salad is a celebration of winter's most luminous jewels, combining the tart snap of grapefruit with the honeyed sweetness of blood oranges and Cara Caras. Inspired by the bright, aromatic flavors of Mediterranean coastal cuisines, it balances sharp acidity with floral orange blossom water and cooling fresh mint. It is as beautiful to look at as it is refreshing to eat, making it a sophisticated palate cleanser or a stunning centerpiece for a weekend brunch.
🥗 Ingredients
The Citrus Base
- 2 large Pink Grapefruit (peeled and supremed)
- 3 medium Blood Oranges (peeled and supremed)
- 2 medium Navel Oranges (peeled and sliced into rounds)
- 2 medium Cara Cara Oranges (peeled and supremed)
The Infused Dressing
- 3 tablespoons Wildflower Honey (mildly flavored)
- 1 teaspoon Orange Blossom Water (pure essence)
- 1 tablespoon Fresh Lime Juice (freshly squeezed)
- 1 whole Star Anise (for infusing the syrup)
- 1/4 teaspoon Aleppo Pepper (or a pinch of red chili flakes)
Garnish and Texture
- 1/2 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Shelled Pistachios (unsalted and lightly toasted)
- 1/4 cup Pomegranate Arils (for a pop of color)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 4-5 pieces Fresh Basil Leaves (small leaves for extra aroma)
👨🍳 Instructions
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1
Begin by toasting the pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Remove from heat, let them cool, and roughly chop them.
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2
In a small saucepan, combine the honey, lime juice, and the whole star anise. Heat gently over low heat for 2-3 minutes just until the honey becomes fluid and begins to pick up the scent of the anise.
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3
Remove the honey mixture from the heat and stir in the orange blossom water and Aleppo pepper. Set aside to cool to room temperature; remove the star anise before using.
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4
Prepare the citrus by cutting off the top and bottom of each fruit so they sit flat on your cutting board. Using a sharp chef's knife, follow the curve of the fruit to remove the peel and all of the bitter white pith.
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5
To 'supreme' the grapefruit and blood oranges, cut between the membranes to release the individual segments into a bowl. Squeeze the remaining membranes over the bowl to catch all the excess juice.
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6
Slice the navel oranges into 1/4-inch thick rounds for a variety of shapes, ensuring all pith is removed from the edges.
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7
Strain the collected citrus juices (about 2 tablespoons) into the cooled honey dressing and whisk until well combined.
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8
On a large, shallow platter, arrange the citrus rounds and segments in an overlapping, decorative pattern, alternating colors for the best visual impact.
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9
Drizzle the infused honey dressing evenly over the arranged citrus, ensuring every piece of fruit is lightly coated.
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10
Scatter the pomegranate arils and toasted pistachios over the top to add crunch and jewel-like detail.
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11
Just before serving, scatter the torn mint and basil leaves over the salad. Finish with a generous sprinkle of flaky sea salt to heighten the flavors.
💡 Chef's Tips
Use a very sharp knife to supreme the citrus; a dull blade will crush the delicate juice vesicles and make the salad soggy. Choose a variety of citrus colors—the contrast between the deep red of blood oranges and the pale pink of grapefruit is stunning. If you cannot find orange blossom water, a tiny bit of finely grated orange zest can provide a similar aromatic lift. Don't dress the salad more than 15 minutes before serving, as the acid will cause the mint leaves to oxidize and turn black. To make it more of a dessert, serve with a dollop of thick Greek yogurt or mascarpone sweetened with a little leftover dressing.
🍽️ Serving Suggestions
Pair this with a chilled glass of Prosecco or a light Moscato d'Asti for a festive brunch. Serve alongside grilled white fish or scallops to provide a bright, acidic contrast to the protein. Accompany with warm brioche or honey-toasted sourdough bread. Works beautifully as a light finale to a heavy Mediterranean meal like lamb tagine or roasted chicken. Add a scoop of lemon sorbet on top for a truly refreshing and elegant summer dessert.