It has been such a long and rainy winter here in San Antonio. I’m not used to needing a heavy coat for more than a day or two at a time, let alone weeks at a time. I find myself daydreaming about bright colors and warmer climates. I won’t be going on a tropical vacation any time soon so my next best bet is eating bright, flavorful fruit.
We are currently right in the middle of prime orange and grapefruit season. There are so many varieties of citrus available and I took full advantage of that for this recipe. I love the variety of colors as well as flavors from these fruits. Given the tartness that sometimes comes along with citrus, I wanted to contrast that with a little bit of sweet and a little bit of spice. The result is a perfect dish to serve with brunch or eat as a snack.
- Place some paper towels under the edges of your cutting board, this will help to catch any juice that runs off the edge as you’re cutting the fruit.
- Feel free to mix and match your citrus fruits to your liking or based on what is available seasonally. The main idea is variety.
FIVE SPICE CITRUS SALAD
- 6 oranges (I used blood oranges, tangelos, sumo citrus)
- 3 grapefruit (I used one large and two small)
- 1/4 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 1 Tablespoon fresh mint leaves
- 1/4 cup honey
- 1/2 teaspoon Chinese five spice
- 1 teaspoon vanilla extract
- Cut citrus fruits into ¼' slices, removing seeds as they are found. Cut rinds off of slices then place slices on paper towels to absorb excess any juice. Move citrus slices to a serving platter and top with pomegranate, feta and mint. In a small bowl, mix together honey, Chinese five spice and vanilla. Drizzles honey mixture over citrus salad as desired.