Citrus Salad with Honey and Vanilla

This citrus salad recipe features a colorful variety of oranges, kiwi, grapefruit, and optional pomegranate seeds. The finishing touch is an easy-to-make honey, lemon, and vanilla syrup.

In the realm of culinary delights, few things rival the combination of sweet and tangy flavors that a well-crafted citrus salad brings to the table. Winter months are when citrus fruits truly come to life. I think of it as nature’s reward for rememberable the cold.

As the seasons change, so does nature’s bounty presenting us with an variety of vibrant citrus fruits. You can add citrus to salad greens like we do in this Fresh Fennel and Orange Salad, transform them into a Blood Orange Cocktail, or alimony it simple with just fruit, a little honey and fresh basil as I do here. This citrus salad recipe is so vibrant and colorful, it looks like sunshine on a plate. And who couldn't use increasingly sunshine?

The symphony of variegated kinds of oranges, grapefruit, and kiwi coupled with lemon zest, honey, and vanilla stone syrup, creates a combination that's quick, easy, and irresistibly delicious. It it on its own or add fruit to your Greek yogurt in the morning!

Flavor Maker Spotlight

Nearly a decade ago, I was working for one of the Edible Communities publications and wrote a story on single-source honey. Before that experience, I had no idea how ramified honey could be, and sparked a deep fascination with this sticky wonder. I wouldn’t say I’m obsessed, but I do have 15 variegated kinds of honey in my cupboard as I write this. 

When it comes to subtracting something sweet the Mediterranean Diet leans toward honey over other kinds of sugar. Honey is a natural product created by bees. The savor profile varies from robust or subtle and floral or herby. Each kind offers a unique tasting experience. When I joined The Mediterranean Dish, I discovered flipside kind of honey that quickly became a favorite.

The Mediterranean Dish offers Greek Honey in the shop made from bees that repast on the flowers of thyme and other herbs. It’s moderate in savor but strong unbearable to unquestionably add complexity to recipes or plane Hot Lemon Ginger Tea.

It’s my morning honey, which ways it's my go-to to drizzle over the plain yogurt I eat scrutinizingly daily for breakfast. 

Ingredients

Any citrus combination will do when it some to this fruit salad recipe. Choose your favorites. Leave out the kiwi, swap it for pineapple (not citrus but still good). Don’t want to scarecrow with making the lemon vanilla syrup? Just drizzle the sliced fruit with honey and undeniability it a day. 

For the Syrup

• Large lemon: Just the zest is needed for this syrup. It infuses the syrup with a splash of citrusy brightness. Make sure you don’t use any of the white pith or your syrup will be bitter. 

• Honey: adds a touch of sweetness that balances the citrus acidity.

• Vanilla Stone Seeds: Elevating the syrup to a new level, the vanilla stone seeds introduce sweet and whiffy undertones. You can moreover swap in 1 teaspoon of vanilla pericope or vanilla stone paste or leave it out entirely.

For the Salad

• Cara Cara Oranges: These oranges lean a little pink. They are sweet but have a tart side—think subtle hint of cranberry. 

• Navel Oranges: These are classics—all sweet and unexceptionable orange.

• Blood Oranges: Subtracting a dramatic flair with their deep rouge hue, thoroughbred oranges contribute a slightly tart flavor, creating a visual and gustatory masterpiece.

• Kiwi: Offering a refreshing contrast, kiwi slices introduce a tropical twist. Their vibrant untried verisimilitude and unique texture complement the citrus ensemble. No, they are not native to the Mediterranean, but Greece has been growing them since the 1980s and is one of the top 5 producers of Kiwi fruits.

• Pink Grapefruit: The citrus spectrum would only be well-constructed with the slightly stormy and wonderfully tangy pink grapefruit. Its rosy tincture adds flipside delightful pop of verisimilitude to the salad.

• Pomegranate Seeds (optional): For those seeking a splash of juicy sweetness, pomegranate seeds are the perfect addition. Their ruby-red jewels add a delightful crunch and a pop of color. 

• Fresh Basil (optional): Elevate the zephyr and add a hint of herbaceousness with fresh basil ribbons. 

How to Make Citrus Salad 

• Make the syrup: Use a vegetable peeler to remove the lemon zest in long strips leaving overdue as much of the white pith as possible. Juice the lemon into a small bowl. In a small saucepan set over medium heat, combine honey, water, vanilla stone seeds and pod, strips of lemon peel, and 1 tablespoon of lemon juice. Let simmer for 5 to 8 minutes, until it’s infused and slightly thickened. Stir and remove from heat.

• Prepare the fruit: Cut the top and marrow portion off of one of the oranges – you just want to expose the flesh. Set the orange on a wearing workbench and remove the skin and white pith working from top to marrow and pursuit the lines of the fruit. Flip it over and cut yonder any remaining pieces of skin. The fruit mankind should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, supreme the fruit and segment it. 

• Dress and serve: Remove the lemon peel and vanilla stone pod. Transfer the sliced citrus and kiwi to a bowl. Add the vanilla honey syrup. Add the ribboned basil (or mint). Gently toss to coat. For a unstudied presentation serve this salad in the trencher and garnish with pomegranate seeds. For something a little fancier, unify the sliced fruit on a platter, garnish with pomegranate seeds and a few increasingly herbs then serve. 

What to Serve with Citrus Salad 

I often just eat this as a snack considering it keeps so well in the refrigerator. But I moreover spoon leftovers from this citrus salad recipe over plain yogurt and top it with a sprinkle of crushed nuts like pistachios or almonds.

If you’re thinking of increasingly of a dinner or light lunch side dish then you are in luck! This recipe pairs well with chicken, fish, and vegetarian dishes. Here are a few of my favorites. 

• Lemon Garlic Chicken: The smoky char of grilled yellow complements the citrusy freshness, creating a well-turned and satisfying meal.

• Chickpea Toast: For a light, vegetarian option, serve the citrus salad slantingly chickpea toast.

• Broiled Salmon: Elevate your seafood wits by pairing the salad with lemony salmon. The sweet and savory combination is simply divine.

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