Citrus and Kiwi Salad with Vanilla Honey Syrup Recipe
A refreshing and vibrant Citrus Salad featuring a variety of oranges, kiwi, and grapefruit, dressed with a fragrant vanilla-honey syrup and garnished with fresh herbs and pomegranate seeds. Perfect as a light snack or a bright side dish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Syrup Ingredients
- 1 large lemon (zest and juice)
- 1/4 cup honey
- 2 tablespoons water
- 1 vanilla bean (split lengthwise, seeds removed)
Fruit Ingredients
- 2 cara cara or navel oranges
- 2 blood oranges
- 2 kiwi
- 1 pink grapefruit
Garnish (Optional)
- 1 tablespoon fresh basil or mint (cut into ribbons)
- 1/4 cup pomegranate seeds
Instructions
- Make the syrup: Use a vegetable peeler to remove long strips of lemon zest, avoiding the white pith. Juice the lemon and combine 1 tablespoon of the juice, honey, water, vanilla bean seeds and pod, and lemon peel strips in a small saucepan. Simmer over medium heat for 5 to 8 minutes until infused and slightly thickened. Stir occasionally and then remove from heat.
- Prepare the fruit: Remove the top and bottom of one orange, then peel off the skin and pith following the fruit’s curve. Remove any remaining skin on the back side. Slice the orange into rounds. Repeat this process with the remaining oranges and kiwi. For the pink grapefruit, peel similarly but instead of slicing into rounds, supreme it by segmenting the fruit carefully to remove membranes.
- Dress and serve: Strain the syrup through a fine mesh sieve to discard the lemon peel and vanilla bean. Place the sliced citrus and kiwi in a bowl, add the vanilla-honey syrup and optional fresh herb ribbons, then gently toss to coat the fruit evenly. Serve casually in the bowl garnished with pomegranate seeds or arrange the fruit on a platter for a more elegant presentation with additional herbs and pomegranate seeds.
Notes
- Use a sharp paring knife for easy peeling and segmenting the grapefruit.
- Supreming the grapefruit removes membrane bitterness and creates a nicer texture.
- Herbs like basil or mint add a fresh contrast and aroma to the dish.
- The syrup can be prepared ahead and stored in the refrigerator for up to 3 days.
- For a visually striking salad, include blood oranges for their deep red color.
