Wednesday, December 26, 2012

Mixed Citrus Salad

Rachel Ray had a great-looking recipe for a mixed citrus salad included in her make ahead Christmas brunch menu. I ran out of time and because the kids were sick, I made it really simple.

I simply separated "Cutie" or clementine wedges and tossed in some pomegranate seeds and that was it. The dish looked really pretty and the combination of those fruits were tasty, but I do want to try her salad recipe some time.

Note*** The photo here is of the two fruits I tossed together. Rachel's photo in the magazine looked different and very pretty as well.

Mixed Citrus Salad
Serves 8-10 Prep 45 Min

6 tangelos
4 small ruby red grapefruits
4 naval oranges
2 blood oranges
1 TBSP packed brown sugar
Pinch salt
2 tsp finely grated lemon zest
plus 1 TBSP fresh lemon juice
1 tsp fennel seeds
1 cup pomegranate seeds

Peel tangelos, grapefruits and oranges, removing all white pith. Cut the fruit crosswise, 1/2 inch thick then cut each slice in half. Discard all seeds. (To serve Christmas morning, transfer to resealable bag and refrigerate overnight.)

In small saucepan, bring 1/3 cup of water, the brown sugar and salt to a boil. Remove the saucepan from the heat, add lemon zest and fennel seeds. Cover and let steep for 10 minutes. Pour the mixture through a fine strainer set over a small bowl, pressing the solids to the sides to extract the liquid. Discard the solids. Let the syrup cool to room temperature, then stir in lemon juice. (This can also be covered and refrigerated overnight.)

About 30 minutes before serving, pour off the liquid from the fruit (you can drink that) and tranfer the fruit to a large bowl. Gently stir in sugar syrup and pomegranate seeds.

Again - this photo was just clementines and pomegranate seed - not this whole recipe

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