Use any combination of citrus on hand to compose this vibrant, fresh salad, and present it however you like. No matter how you serve it, sweet and sunny citrus complements any roast or fish.
1/2 cup honey
1 (3-inch) cinnamon stick
1 bay leaf
1 teaspoon black peppercorns*
1/4 teaspoon dried crushed red pepper
4 whole cloves
3 medium-size oranges
3 mandarin oranges
2 Ruby Red grapefruit
6 kumquats (optional)
1 (4.4-oz.) package fresh pomegranate seeds
Toppings: extra virgin olive oil, fresh mint leaves, sea salt
How to Make It
Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat. Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.
Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away bitter white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds.
Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.
*Pink or red peppercorns may be substituted.
Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.
Oh dear, I so wanted this to be good. However, it just didn't turn out the way I expected. Perhaps, I just don't have a discerning enough palate, but the limes were way too sour and the grapefruit too bitter. I did like the spiced honey. Next time I'll try with just the oranges and pomegranates.
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