Cardamom Citrus Fruit Salad

Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Published January 26, 2006
Elise Bauer
Cardamom Fruit Salad
Elise Bauer

The leaves are all down, apples, pomegranates, and persimmons all picked, days mostly overcast and dreary, save for neighborhood citrus trees with their orange and yellow orbs dotting the landscape with vivid color.

Citrus trees love winter in California and our lemon, grapefruit and orange trees are heavy with fruit.

Here's a cheerful fruit salad we found in a local grocery store circular made with colorful citrus. The cardamom provides a lovely accent to the honey-sweetened citrus segments.

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Cardamom Citrus Fruit Salad

Prep Time 20 mins
Total Time 20 mins
Servings 4 servings

Ingredients

  • 1 large ruby pink grapefruit
  • 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
  • 1/4 cup honey
  • 2 Tbsp fresh lime or lemon juice
  • 1/4 teaspoon ground cardamon

Method

  1. Prep the fruit:

    Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

  2. Make the dressing:

    Drain off any excess juice from the fruit into a small saucepan.

    Add the lime juice, honey, and cardamom to the saucepan.

    Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

  3. Combine:

    Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Adapted from a Raley's Supermarket circular.