You want to make someone feel really special? Make something fresh and delicious that will take you a thousand miles away to somewhere tropical in your mind? Then this is an excellent recipe for you. And why will it make someone feel really special? Because you don’t segment citrus fruit for just anyone. No one has time for that.
Now if you’ve never segmented citrus fruit, it isn’t that hard, it just often seems like a lot of trouble to me. But sometimes, its just worth it. Here is a short, straightforward video that shows you how to do it.
This salad is fresh, bright, and the almonds give it just a little bit of crunch. (Vitamins and a little protein!) Perfect for weekend brunch, with some yogurt for breakfast, or as a late night treat. (I’m trying really hard to have stuff like this as my late night treat instead of digging into a tub of Cherry Garcia. Some days are more successful than others. You know how it goes.)
And right now is the time to do this! Citrus season will be wrapping up soon and we’ll be on to berries and other exciting things. But for now, I don’t know about you, but I eat about 3 little clementines or mandarins a day. They are so delicious right now! I keep a bowl of them on my coffee table. Not only do they look good, but they are the perfect tv snack. The peeling provides something for my hands to do while I watch whatever horrible reality tv show I’m into at the moment and the fruit itself is a bright little snack. And I tend to feel a lot better after mindlessly eating three little oranges than I do a bag of chips.
Citrus Salad with Candied Ginger
- 2 pink or red grapefruits
- 6 navel oranges
- 10 clementines
- 1/4 cup sugar
- 2 tablespoons crystallized ginger, minced
- 3/4 cup salted roasted almonds, such as marcona, chopped
Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar.
Using a sharp knife, peel the citrus, removing all of the bitter white pith. Working over the bowl, cut the grapefruits and oranges in between the membranes and release the sections into the bowl. Squeeze the juice from the membranes over the fruit. Cut each clementine into eighths. Add to the bowl along with the sugar and ginger and stir. Sprinkle with the almonds just before serving.