Skip to main content

Citrus Salad with Honey Walnut Ginger Syrup

Citrus Salad with Honey Walnut Ginger Syrup
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 navel orange, peeled and sliced
  • 1 blood or Cara Cara orange, peeled and sliced
  • 1 Ruby Red grapefruit, peeled and cut into supremes
  • 1 white grapefruit, peeled and cut into supremes
  • 1/4 recipe (8 tablespoons) Walnut Ginger Honey Syrup
  • 1/4 cup shredded coconut, toasted
  • Walnut Ginger Honey Syrup
  • 1 cup mild flavored (e.g. clover) honey
  • 1 1/2 tablespoons finely minced peeled fresh ginger OR strips of orange zest from one large orange
  • 1 1/2 cups California walnuts



1 Prepare the citrus fruit and set aside. To make supremes, peel the grapefruit removing enough outer peel to expose the flesh.

2 Use a paring knife to cut out each segment of fruit, leaving behind the tough casings that separate each segment.

3 Divide citrus fruit evenly among four salad plates and set aside.

4 Prepare the syrup. In a small saucepan, bring honey and ginger to a low boil.

5 Reduce heat and simmer over very low heat for 1 minute, being careful not to let the honey boil over.

6 Remove from heat and stir in walnuts. Cool to room temperature.

7 Toast the coconut by spreading the coconut evenly on a microwavable plate.

8 Heat on high power 5 minutes stirring every 1-2 minutes until lightly toasted. Cool.

9 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.

Source: California Walnut Board