Salad can be so boring and predictable. When I think of salad my mind goes in one of two directions: fruit or the leafy green stuff. Many fruit salads that I’ve had are just ok. Very few leave me refreshed or wanting much more. Especially the canned variety. When I opened a recent copy of Food Network’s magazine I saw a recipe that looked easy and caught my eye, Citrus Vanilla Salad.
With the holidays and family get together season upon us, if you are hosting a brunch or want a light dessert option this is a good one to try and fairly quick to make.
Betty Twist: You can use pretty much any citrus you have available and pineapple would be good with the syrup as well. Mint can easily be added to the syrup for a fresh flavor.
Citrus Vanilla Salad
adapted from Food Network Magazine, November 2016
3 Navel Oranges
3 Blood Oranges (couldn’t find any so I used 6 oranges)
3 small grapefruits
Juice of 2 Meyer lemons (You can use regular ones, but Meyer’s are better)
1/4 cup water
1 vanilla bean with seeds scraped out
- Mix the sugar and the water in a sauce pan and put on low heat
- Cut 2 lemons in half and juice them into the saucepan
- Add vanilla seeds that have been scraped out of the pod into the sauce pan.
- Allow the syrup to come together until no sugar granules are visible.
- Allow syrup to cool to room temperature.
- While you are waiting for that to happen cut up your fruit and arrange them nicely on a platter.
- When syrup is room temperature pour on the fruit an allow to marinate for at least 2 hours if not overnight.
- Serve and enjoy!