Citrus Salad

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We love that in the coldest months of the year, Florida citrus is at the height of its season. Try this recipe for a Winter Citrus Salad as a light and simple side dish for brunch, a bight and healthy lunch (pair with creamy white clam chowder) or dinner with a simple roast chicken and potatoes.

The best part about this recipe is that you can use any citrus that’s available to you! No navel oranges? Use honeybells or blood oranges. If pink grapefruit isn’t in the market that week, use a white grapefruit (you may want to slightly increase the amount of honey to account for the slightly more acidic fruit).

The addition of vanilla is a little nod to an orange creamsicle. Don’t skip the orange blossom water, which adds a floral note that amplifies the citrus flavors. It is available in most Arabic grocery stores and at Total Wine (it’s great in cocktails, too!). Read about our favorite global groceries here.

Winter Citrus Salad

You can easily cut this recipe in half to serve 4. Store any leftovers in an airtight container in the refrigerator for up to 1 day.

Serves 8

4 navel oranges

2 pink grapefruits

21/2 cups fresh orange juice

3 tablespoons orange blossom water

2 tablespoons honey

1 vanilla bean, halved lengthwise and seeds scraped

2 tablespoons chopped fresh mint

1. Using a sharp knife, peel the oranges and grapefruits, removing all of the bitter white pith. Cut fruit into thin rounds. Place rounds, slightly overlapping, on a large, rimmed serving platter.

2. Combine orange juice, orange blossom water, honey and vanilla bean seeds in a large bowl, whisking to combine. Drizzle mixture over citrus. Cover tightly and refrigerate at least 2 hours and up to overnight.

3. Garnish with chopped mint just before serving.

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