Citrus Salad with Honey Walnut Ginger Syrup

Citrus Salad with Honey Walnut Ginger Syrup

DESCRIPTION

Have fun picking a variety of citrus fruits to use in this dessert salad!

Total Time
40 Mins
Serves
4
Meal
Brunch
Course
Appetizers Desserts

Total Time

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins

Nutrition

Calories
227 cal
Total Fat
9 g
Polyunsaturated Fat
5 g
Cholesterol
0 mg
Sodium
2 mg
Carbohydrates
38 g
Dietary Fiber
4 g
Protein
3 g

Ingredients

  • 1 navel orange, peeled, sliced
  • 1 blood or Cara Cara orange, peeled, sliced
  • 1 Ruby Red grapefruit, peeled, cut into supremes
  • 1 white grapefruit, peeled, cut into supremes
  • 1/4 recipe (8 tablespoons) Walnut Ginger Honey Syrup
  • 1/4 cup coconut, toasted, shredded

Walnut Ginger Honey Syrup

  • 1 cup honey, mild flavored (e.g. clover)
  • 1 1/2 tablespoons ginger, fresh, peeled, finely minced; OR strips of orange zest from one large orange
  • 1 1/2 cups California walnuts

Preparation

  1. Prepare the citrus fruit and set aside. To make supremes, peel the grapefruit removing enough outer peel to expose the flesh. Use a paring knife to cut out each segment of fruit, leaving behind the tough casings that separate each segment. Divide citrus fruit evenly among four salad plates and set aside.
  2. Prepare the syrup. In a small saucepan, bring honey and ginger to a low boil. Reduce heat and simmer over very low heat for 1 minute, being careful not to let the honey boil over. Remove from heat and stir in walnuts. Cool to room temperature.
  3. Toast the coconut by spreading the coconut evenly on a microwavable plate. Heat on high power 5 minutes stirring every 1-2 minutes until lightly toasted. Cool.
  4. When the syrup has cooled to room temperature drizzle 2 tablespoons on top of each serving of citrus fruit. Top with toasted coconut and serve.