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.
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.
Search All of Sunset's Recipes
The Latest
Watch out for Slugs, Plus 9 Other Things You Need to Do in Your Garden Right Now
