Good morning! I’m here with a really pretty and colorful recipe to brighten your Monday.
I have never been a big fan of grapefruit, but I always want to be since my husband loves it so much. It’s too bitter for me on its own, but I’ve slowly been eating a little here and there with a dash of sugar sprinkled on top to sweeten it a bit.
Last week, I decided to try incorporating the grapefruit into a fruit salad with other winter fruit that I love, and this did the trick!
Winter Citrus Salad
- 2 grapefruits
- 2 navel oranges
- 3 blood oranges
- Half a pomegranate
- 1/2 tsp cumin
- 1/2 tsp vanilla extract
- 1 tsp raw honey
- 1/4 cup pistachio halves/pieces
Peel the grapefruit, navel oranges, and blood oranges. Before discarding, squeeze any excess juice from the pieces of the peel into a small saucepan. Slice the grapefruit, navel oranges, and blood oranges into rounds on a cutting board, then brush any leftover juice on the cutting board into the saucepan. De-seed the pomegranate half, and add that juice into the saucepan as well. Add the cumin, vanilla extract, and raw honey to the juices, then bring to a boil and simmer for five minutes. While the juices and spices cook down, arrange the fruit rounds on a tray. Garnish with pomegranate seeds and pistachio pieces, and drizzle with the juice mixture. Enjoy!
This recipe is perfect for a nutritious and creative dish to bring to a brunch. It’s also a great option simply for adding variety to the fruit you eat from week to week. And it definitely hits the mark to satisfy a sweet craving!
Citrus is such a seasonal staple at this time of year that you can likely find different grapefruit or orange varieties at your local grocery store or farmer’s market. Definitely play with different variations of citrus, depending on your favorites. We are obsessed with blood oranges in our house! You could also even try adding some sliced pears.
Cooking down the juices does call for an additional step, but it’s a great way to add some extra flavor without needing to use extra sugar. The sprinkle of cumin in there also gives some warmth to the recipe, which I love in the winter.
The pomegranate seeds and pistachio pieces are the toppings here, but play around with different combinations. Try other types of nuts, seeds, shredded coconut, or mint! These additions simply provide a little more texture and color. I often find that salads are much more satisfying to me when they have that extra crunch or texture for a little more dimension.
The reason for spreading the fruit out on a tray or platter instead of putting it in a bowl is because the heavier items tend to sink to the bottom when placed in a bowl, and the juice kind of just pools at the bottom. If that doesn’t bother you, and you are just making this for yourself at home, probably not a huge deal, and you could consider slicing the fruit up even smaller. However, if you are bringing this to a brunch, definitely go with the platter for the presentation!
Hope you love this if you give it a try!
Let’s chat! What’s your favorite winter fruit? What’s food that you once didn’t like but have learned to love? How do you like to make your salads more satisfying?
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