Citrus Salad with Spiced Vanilla Syrup
Photo: Thomas J. Story; Styling: Emma Star Jensen
This easy fruit salad looks especially striking made with multiple varieties and colors of blood oranges and grapefruit, but it’s just as delicious with a single kind of each. You’ll have enough syrup left over for flavoring sparkling water or lattes.
This recipe, and others like it, can be found in the article “The Winter Salads You Need to Make Before the Season Ends.”
How to Make It
Step 1
1
In a small saucepan, heat sugar with 1/2 cup water, the vanilla-bean pod and seeds, and spices over high heat until sugar dissolves. Remove from heat, steep 30 minutes, then strain.
Step 2
2
Meanwhile, cut peel (including all white pith on outside of fruit) from grapefruit, following curve of fruit. Slice grapefruit crosswise into rounds about 1/4 in. thick, removing any seeds. Arrange on a large platter. Repeat with oranges.
Step 3
3
Drizzle citrus with about 1/3 cup spiced syrup. Scatter lime zest on top. Serve with a little more syrup if you like.
Ingredients
1/2 cup sugar
1 vanilla bean, split, seeds scraped out and reserved
4 whole allspice
2 green cardamom pods, crushed to release seeds
2 grapefruit, preferably 1 pink and 1 white
1 1/2 pounds blood oranges (all one variety, or a mix of Moro, Sanguinelli, and Tarocco, if available)
Zest of 1/2 lime (use a five-hole zester)
Directions
Step 1
1
In a small saucepan, heat sugar with 1/2 cup water, the vanilla-bean pod and seeds, and spices over high heat until sugar dissolves. Remove from heat, steep 30 minutes, then strain.
Step 2
2
Meanwhile, cut peel (including all white pith on outside of fruit) from grapefruit, following curve of fruit. Slice grapefruit crosswise into rounds about 1/4 in. thick, removing any seeds. Arrange on a large platter. Repeat with oranges.
Step 3
3
Drizzle citrus with about 1/3 cup spiced syrup. Scatter lime zest on top. Serve with a little more syrup if you like.
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