Citrus Salad with Honey Walnut Ginger Syrup
Servings
4 Servings
Ingredients
- 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
Instructions
Preparation
- 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
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