This salad enticed me for a lot of reasons. First, I love citrus. Second, I love COLD citrus (or any fruit really). Third, it is a make ahead recipe. How can you beat that? It is perfect for a weekend when you want to sleep in or for a holiday weekend when you have guests staying the night or coming over for brunch. You just need to prepare the fruit and refrigerate overnight. You don’t even have to re-plate it. It can be refrigerated on the platter you serve it on.
Then in the morning the oranges and grapefruit are so juicy from soaking all night. They are also extremely refreshing with a hint of lemon and lime flavors. I really think you won’t be disappointed. And because it is fruit it really goes with anything else that may be on your breakfast (or Easter) table that morning!
Citrus Salad
by Megan {Crumbs and Chaos}
Ingredients
- 3 ORANGES
- 1 GRAPEFRUIT
- juice and zest from 1 LEMON
- juice and zest from 1 LIME
- BROWN SUGAR or TURBINADO SUGAR
Instructions
Cut peel off 2 oranges with a sharp knife, including all the white pith, leaving behind just the flesh of the oranges. Cut oranges into thin slices and arrange onto a platter. Cut peel off grapefruit the same way and cut fruit into segments. Arrange over orange slices. Finely grate the zest from the lemon and lime and place in a small bowl. Squeeze the juice from the remaining orange into the bowl as well as the juice from the lemon and lime. Drizzle juice mixture over the oranges and grapefruit and sprinkle with brown sugar. Cover and refrigerate for at least one hour, preferably overnight.
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Recipe Source: Disney Family
Other ways we love to enjoy fruit:
served with Nutella Yogurt Dip
You can find us linking up HERE and Ingredient Spotlight!
salad looks so healthy
Aarthi
YUMMY TUMMY
looks delish!
Looks wonderful and oh so healthy 🙂 thanks for sharing.
Looks wonderful! I love fruit salad for breakfast!!
How interesting! I love citrus too! Thanks for sharing at oopsey daisy!
I love this idea! I will definitely have to make this one soon! Thanks for sharing!
Take care,
Trish