Citrus Salad with Honey Walnut Ginger Syrup
Recipe courtesy of Walnut Marketing Board.
1 navel orange, peeled and sliced
1 blood orange, peeled and sliced
1 Ruby Red grapefruit, peeled and cut into supremes (see below)
1 white grapefruit, peeled and cut into supremes
1/4 cup shredded coconut
Walnut Ginger Honey Syrup:
1 cup honey
1 1/2 tablespoons fresh gingerroot
1 1/2 tablespoons orange zest
1 1/2 cup California walnuts
- 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 Walnut Ginger Honey 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 to 2 minutes until lightly toasted. Cool.
- When the syrup has cooled to room temperature drizzle 2 tablespoons on top of each plate of citrus fruit. Top with toasted coconut and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 634; Total Fat: 28g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 95g; Fiber: 6g; Protein: 13g; Sodium: 6mg; Potassium: 596mg.
Recipe and photograph courtesy of Walnut Marketing Board.