Skip to main content

Honeyed Winter Citrus Salad


Growing up, my parents and brother were crazy about fruit; there was never a shortage of it in the kitchen, with Mom dishing it out every chance she got.

I didn’t get it…  

Then Bill and I married…  Two sons, a grandson, and many years later, fruit lovers still rule in my family.

And I still don’t get it…

Am I alone in this?  Maybe I’m missing out on Mother Nature’s bounty, but I could never eat another piece of fruit for the rest of my life and be OK with it!


Colorful anyway!

With the exception of the very few fruits I do enjoy occasionally (rarely):  grapefruit, cherries and pineapple, blueberries and blackberries, plus apple pie and banana bread.  The first 2 are why I love this fruit salad!



If there's no pie, a simple fruit salad can be the perfect ending to your dinner, maybe more appropriate than an elaborate combination.  

Ruby red grapefruit tastes great with it’s tart and tangy flavor, it’s higher in some nutrients, such as Vitamins A and C, than white grapefruit, making it the better choice for us grapefruit lovers.

Navel oranges, the “winter” orange, have a lack of seeds, easy to peel skin, and juicy flesh.  The orange grows a second “twin” fruit opposite its stem.  The second fruit is underdeveloped, but from the outside, it looks like a human navel, hence the name.

Peeling and segmenting grapefruits and oranges is a breeze, here’s the method I’ve been using for years.  If you’ve never tried it, give it a try, it’s easy peasy!

And who doesn’t like maraschino cherries!  The cherries are preserved, sweetened cherries, typically made from light-colored sweet cherries such as Royal Ann or Rainier varieties.   

They’re the “cocktail cherry” in many cocktails, or used as a garnish on foods ranging from fruit salads to baked ham, to ice cream sundaes and pastries, with no pineapple upside-down cake being complete without maraschino cherries.




Toss it all together with a light dressing of honey and lime juice with a touch of strong, spicy, citrusy, aromatic cardamom for added flavor.  

Hope you like it!



Winter Citrus Salad w/Honey Dressing

Ingredients:

2 ruby red grapefruit, peeled and ends trimmed
4 navel oranges, peeled and end trimmed
6 maraschino cherries or more, sliced
¼ t ground cardamom
2 tablespoons honey 
1 tablespoon lime juice

Method:

Peel the grapefruit.
Place a sieve over a medium bowl.
Hold a grapefruit over the bowl, and using a paring knife, cut along the membrane on both sides of each segment.
Free the segments and let them fall into the sieve.
Repeat with remaining grapefruit and oranges. 
Place the fruit segments in a salad bowl.
In a small bowl, whisk together cardamom, vinegar, honey and lime juice, taste and adjust seasoning if needed.
Pour over fruit.
Add sliced cherries and toss lightly.
4-6 servings

Printable recipe


Enjoy!



Comments

  1. We LOVE fruits at our home too. My husband enjoys salads tossed with some seasonal fruits. This is a lovely and delicious dessert, Pam.

    ReplyDelete
    Replies
    1. Thanks, Angie! I surely in the minority with fruit. Take care

      Delete
  2. Pam, I especially like all the fruits that you do... I would add strawberries, figs and raspberries to the mix. Blueberries are one of my favorites for sure! I like the idea of your fruit salad but I can't eat grapefruit as it interferes with my medications. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! My mom loved loved strawberries and we had strawberry everything when I was growing up, so they're at the bottom of my list. I like the rest of what you mention though. You have a great week!

      Delete
  3. The real question is...when are you making some more of it?

    ReplyDelete
    Replies
    1. Hi Bubba! Who knows? If bought the whole fruit section at the market, I'm sure that would make your day!

      Delete
  4. glorious! i love fruit. LOVE it. my husband is indifferent about it and i just don't understand! this would make me a very happy eater. :)

    ReplyDelete
    Replies
    1. I understand it, Grace! Glad you like the fruit! Take care

      Delete
  5. What a delicious looking salad Pam, love the dressing too. I enjoy a big bowl of fruit much more than my husband does, it seems opposites attract.

    ReplyDelete
    Replies
    1. Ha! I bet your right with the opposites, Cheri! Take care

      Delete
  6. I am a fruit lover and this salad looks devine!

    ReplyDelete
    Replies
    1. Great cakelaw! I'm glad you like it too!

      Delete
  7. I'm a great fruit lover, almost a fruitarian. Grapes, cherries, clementines are among my favorites and I could devour a kilo per day. Fruit salads are also a constant delight. I like your method of peeling and segmenting; also the addition of honey and lime juice to the salad.
    The picture of your bowl of salad is a professional job.

    ReplyDelete
    Replies
    1. Thanks, Duta! You like a good variety of fruit just like my family does.

      Delete
  8. oooohhh that honey lime dressing sounds wonderful! I am a fruit lover myself, as long as it's fresh! The older I get the more I enjoy it. Thanks for this lovely recipe Pam - have a terrific week!

    ReplyDelete
    Replies
    1. Thanks, Tricia! I'm certainly in the minority but get what you're saying. Take care

      Delete
  9. absolutely love fruits and this look delicious Pam !!

    ReplyDelete
  10. Great dish! I am a fruit lover -- just had a hard-boiled egg and some clementines for breakfast. I'd love to have had this instead. :-) Really nice -- thanks.

    ReplyDelete
    Replies
    1. Thanks, John! That hard-boiled egg sounds good and I need to make some soon. :-) Take care

      Delete
  11. I didn't grow up eating fruit but I do enjoy it. It is citrus season here in our area of Florida and this citrus salad with its flavorful dressing sounds good and looks so pretty.

    ReplyDelete
    Replies
    1. Thanks, Karen! I do really enjoy grapefruit. Mom would broil it sometimes with a little brown sugar on top, yum!

      Delete
  12. Really not a fruit lover? More salyt then sweet in general? I love fruits, especially summer ones. But a nice winter fruit salad can be so refreshing. LOVE the cardamom in there.

    ReplyDelete
    Replies
    1. Hi Evelyne! Yes, that could be it. Cardamom is a good thing in this. Have a great rest of the week!

      Delete
  13. This is such a refreshing fruit salad Pam, and I absolutely love the idea of honey and cardamon...thanks for the post!
    I hope you are enjoying your week :)

    ReplyDelete
    Replies
    1. Thanks, Juliana! It has been a good week even if it's snowy and a lot colder now. :-)

      Delete
  14. I'm a fruitaholic! Your salad looks amazing!

    ReplyDelete
    Replies
    1. Thanks, Liz! Glad you like it.

      Delete
  15. That's a lovely salad, Pam. I eat grapefruit and oranges every day but raspberries are my favorite.

    ReplyDelete
    Replies
    1. Hi Barbara! I like raspberries too, esp when they're just picked.

      Delete
  16. A fruit salad? Yum! We enjoy fruit all the time. Bananas are still not my fave, but they are nutritious, so they are on the grocery list, too. Talking about cold weather, Pam- it's freezing here again. Single digits tonight! BRRRR!
    ~Judy

    ReplyDelete
    Replies
    1. Hi Judy! Yes, I saw about your area, it's cold here again and we have a little snow on the ground this morning. Ready for Spring! :-)

      Delete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews