Save It
Saved
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.
Cardamom Citrus Fruit Salad Recipe
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Cardamom Citrus Fruit Salad
What is the shelf life of this recipe?
Hello Melisse,
I’d not make the salad any longer than an hour before serving, as the citrus segments/imperials tend to fall apart easily. But leftovers, when covered and refrigerated, should be safe to eat for at least a few days.
Disappears quickly! We prefer it with half the amount of honey.
xxxxxyyyyy
Grilled chicken made citrus salad with green spring mix as a side everyone raved about it. So light and refreshing. Thanks
xxxxxyyyyy
I made this for a party this weekend and it was delicious. I added chopped mint and mint garnish, which added a nice flavor and also a pretty color.
xxxxxyyyyy
Delicious! This made an appearance at the mother’s day brunch I did for my mom this year. I used canned fruit (citrus salad, red grapefruit, big can of mandarin oranges) and a navel orange; it was so refreshing and yummy. Great recipe!
xxxxxyyyyy