Ombre' Citrus Salad
Ombre Citrus Salad with Vanilla Syrup
serves six to eight
This is a very pretty salad and a nice twist on the standard fruit salad. Would be a great
accompaniment to a brunch buffet.
The syrup can be made a few days ahead and would probably be tasty in a cocktail, too!
Choose whatever citrus is in season, the more varied in color the better.
2 blood oranges, peeled and sliced in rounds
2 grapefruits, peeled and sliced in rounds
2 cara cara oranges, peeled and sliced in rounds
2 navel oranges, peeled and sliced in rounds
2 tangerines, peeled and sliced in rounds
1/4 cup toasted pistachios
1/4 cup toasted coconut
Arrange citrus on a flat platter in order of dark to light color. Drizzle with syrup and sprinkle
pistachios and coconut on top.
Vanilla Orange Syrup
1 cup freshly squeezed orange juice
1 tablespoon honey
1 vanilla bean, scraped and seeded
1 slice ginger
pinch of coarse salt
Combine all ingredients is small saucepan and simmer for approximately 15-20 minutes. Let
cool. Store in airtight container in refrigerator for up to 5 days.