Grapefruit And Orange Fruit Salad Recipes

ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES

Steps:

• Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
• To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
• Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.

GRAPEFRUIT AND ORANGE SALAD

Steps:

• Peel grapefruit and 1 orange, removing all the bitter white pith.
• Working over a bowl to catch the juices, cut between membranes of grapefruit and orange to release whole segments. Divide grapefruit and orange segments between two tall glasses or small bowls.
• Squeeze juice from the second orange and measure approximately 1/4 cup juice.
• Rinse rosemary, shake dry, pluck needles and chop finely.
• In a small pot, mix together rosemary, orange juice and maple syrup and simmer over low heat for about 1 minute. Allow to cool.
• Combine cream cheese and yogurt in a bowl. Stir in cooled rosemary mixture, pour over citrus segments and serve.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

GRAPEFRUIT, ORANGE & APRICOT SALAD

Steps:

• Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

GRAPEFRUIT ORANGE MEDLEY SALAD

Steps:

• In a small saucepan, mix sugar and cornstarch then whisk in soda until smooth.
• Bring to a boil and cook while stirring for 1 minute or until thickened.
• Cover and refrigerate until cool.
• In a large bowl, combine the oranges, grapefruit and grapes.
• Add the sauce and stir until fruit is coated.

GRAPEFRUIT ORANGE JELLO SALAD

Steps:

• Drain grapefruit and orange sections, reserving juice.
• Add enough orange juice to reserved fruit juices to make one cup.
• Dissolve gelatin in boiling water;add juice mixture.
• Chill until mixture is the consistency of unbeaten egg whites.
• Fold fruit sections and pecans into gelatin mixture.
• Pour into 9 inch square dish; chill until firm; cut into squares to serve.

ANN'S FANTASTIC FRUIT SALAD

Steps:

• Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

SOUTH-OF-THE-BORDER CITRUS SALAD

Steps:

• Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.