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Photo of Spiced Citrus Salad by WW

Spiced Citrus Salad

2
Point(s)
Total Time
24 min
Prep
15 min
Cook
9 min
Serves
8
Difficulty
Moderate
Incredibly sweet and refreshing this brightly colored dish is ready in under 25 minutes. Winter citrus combined with the warming spices ginger, allspice, and clove, come together beautifully and so alive with flavor. Serve as an appetizer, alongside fish or chicken, or as a topping for lemon sorbet. Meyer lemon is particularly wonderful because it is a sweeter lemon without a super-tart finish. If you are using a regular lemon, cut back on the amount to keep the highest notes of tang out of the dish. Try different orange varieties such as Cara Cara or Tangelos to see the impact of their differing notes of sweetness. Make a bit extra and serve with your morning yogurt or granola for a sunny start to the day.

Ingredients

Ginger root

1 piece(s), 2-inches, finely minced or grated

Whole cloves

⅛ tsp, use 2 or 3 cloves

Ground allspice

⅛ tsp

Sugar

¼ cup(s)

Water

¼ cup(s)

Grapefruit(s)

3 medium, seedless, one each pink, white and red

Orange(s)

3 medium, 2 blood variety and 1 navel variety

Tangerine(s)

2 large, large

Lemon(s)

1 medium, Meyer variety

Instructions

  1. To make syrup, in a small saucepan, combine ginger, cloves and allspice; sprinkle with sugar. Using a pestle or back of a wooden spoon, crush sugar into spices, making sure to break them into many pieces; stir in water. Set over high heat and bring to a boil for 1 minute; reduce heat to low and simmer for 5 to 7 minutes. Allow to cool completely.
  2. Peel off skin and cut off white pith from each piece of fruit. Hold each piece of fruit over a large, nonreactive bowl; slice into each fruit section with a v-shaped cut to remove citrus flesh from membranes, keeping the bowl underneath to catch juice and citrus sections. When you finish removing segments from each piece of fruit, squeeze center membranes over bowl to catch remaining juice; remove any pits that fall into the bowl. (To watch a video of this technique, click here).
  3. Strain syrup and pour over fruit; toss well. Serve chilled.
  4. Yields about 3/4 cup per serving.

Notes

You can use a variety of citrus fruit in this recipe: Temple oranges, mandarins, clementines, etc. are all wonderful options.Use this citrus salad to top lemon sorbet or add seltzer for a refreshing drink. For a party, consider subbing champagne or rum for the seltzer.

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