Spiced Citrus Salad
- Total Time
Incredibly sweet and refreshing. Serve as an appetizer, alongside fish or chicken, or as a topping for lemon sorbet.
ginger root1 piece(s), 2-inches, finely minced or grated
whole cloves⅛ tsp, use 2 or 3 cloves
ground allspice⅛ tsp
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
- 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.
- 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).
- Strain syrup and pour over fruit; toss well. Serve chilled. Yields about 3/4 cup per serving.