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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.
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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
I was a little frustrated at how long it took me to cut and peel all the citrus (I guess I was feeling lazy lol) but HOLY cow this salad was worth it!! I added some strawberries for color and because I had them in the fridge. Delicious! This one’s a keeper.
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Glad you liked the salad, Anne. Sectioning the fruit does take a long time, but it gets easier with practice, and it helps to have a good, sharp knife.
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.
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Grilled chicken made citrus salad with green spring mix as a side everyone raved about it. So light and refreshing. Thanks
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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.
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