This was my kitchen counter earlier and it was a sight for sore eyes, indeed. Is there anything more beautiful and colourful than this? Hues of pink, purple, yellow, orange – how bright and cheery for a January grey morning! I had been collecting an assortment of citrus on my little jaunts to the market and I realized that I had a pretty sweet collection: tangelos, clementines, blood oranges and a pink grapefruit. All of these citrus fruits are of the tart variety because the sour-er the better-er is how things are in my books. But if you have honey mandarines or tangerines, by all means, throw those in as well! And what better way to celebrate all of this citrus, but with a bright and colourful fruit salad.
First things first: peeling. If you’ve never removed the skin of an orange with a knife, here’s one big helpful tip: use a sharp knife! It really helps and not just with cutting the peel off a fruit. One of my new year’s resolutions is to sharpen my knives more and since I’ve got a handy little sharpener, I can do it myself when the need arises – which should be about once every couple of weeks or so. Sharp knives makes cooking so much easier. And slicing the peel off the fruit is really quite simple. Cut off the dimple end and then just slice downwards, curving with the fruit, until all the pith (the bitter white stuff) and peel is gone.
As for this fruit salad, it’s delicious. I wanted to bump up the citrus-ness of it and give this a wallop of flavour, so I used lime juice and marmalade in the dressing. To add texture, I also added in some unsweetened coconut (though if you’ve got sweetened, use that instead) and pecans, along with a little lime zest for colour. But the biggest surprise came from the greek yogurt, so please don’t skip this step. The yogurt makes this salad special and adds a creaminess that will make your mouth really, really happy.
citrus wallop fruit salad
2 blood oranges
1 pink grapefruit
juice of 1/2 lime
2-3 t marmalade
1 T shredded unsweetened coconut
zest of 1 lime
1/4 c toasted pecans, chopped
Slice off the top of the blood orange. Use a sharp knife to cut off the rind and white pith all the way to the bottom, being careful to not remove too much of the fruit. Repeat until the orange is clean of all peel. Repeat with all the fruit, remembering that clementines have a very thin peel while grapefruits have the thickest peel. Slice into wheels and remove any pits. Place in a bowl.
Combine the lime juice and marmalade and whisk until liquid. Taste. Too sour? Add more marmalade or a bit of sugar and whisk again. Pour over fruit. Sprinkle with lime zest, coconut and toasted pecans and toss. Serve in individual bowls and top with a large spoonful of yogurt. Spoon leftover liquid over top yogurt. Makes 4 servings.