Citrus Salad with Honey Walnut Ginger Syrup
Description
Have fun picking a variety of citrus fruits to use in this dessert salad!
Ingredients
- 1 navel orange, peeled, sliced
- 1 blood or Cara Cara orange, peeled, sliced
- 1 Ruby Red grapefruit, peeled, cut into supremes
- 1 white grapefruit, peeled, cut into supremes
- 1/4 recipe (8 tablespoons) Walnut Ginger Honey Syrup
- 1/4 cup coconut, toasted, shredded
Walnut Ginger Honey Syrup
- 1 cup honey, mild flavored (e.g. clover)
- 1 1/2 tablespoons ginger, fresh, peeled, finely minced; OR strips of orange zest from one large orange
- 1 1/2 cups California walnuts
PREPARATION
- Prepare the citrus fruit and set aside. To make supremes, peel the grapefruit removing enough outer peel to expose the flesh. Use a paring knife to cut out each segment of fruit, leaving behind the tough casings that separate each segment. Divide citrus fruit evenly among four salad plates and set aside.
- Prepare the syrup. In a small saucepan, bring honey and ginger to a low boil. Reduce heat and simmer over very low heat for 1 minute, being careful not to let the honey boil over. Remove from heat and stir in walnuts. Cool to room temperature.
- Toast the coconut by spreading the coconut evenly on a microwavable plate. Heat on high power 5 minutes stirring every 1-2 minutes until lightly toasted. Cool.
- When the syrup has cooled to room temperature drizzle 2 tablespoons on top of each serving of citrus fruit. Top with toasted coconut and serve.
NUTRITION
- Calories: 227 cal
- Total Fat: 9 g
- Polyunsaturated Fat: 5 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Carbohydrates: 38 g
- Dietary Fiber: 4 g
- Protein: 3 g