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Citrus Fruit Salad
Refreshing, colourful, and full of vitamins, this pretty dessert is sunshine in a bowl.
Leftovers can be coarsely chopped and served alongside cold duck or chicken as a condiment, or served with plain yogurt as a snack.
You can assemble the fruit salad up to 24 hours in advance. Cover and refrigerate until needed.
Using a small, sharp knife, cut away the skin and all the pith from the oranges and grapefruit. Cutting towards the centre of the fruit, remove each segment from its membrane.
Place all the segments in a bowl, squeeze any juice from the membranes into the bowl, and discard the membranes.
Peel the clementines and divide into segments. Add to the bowl, then add the lime juice from 1 lime and stir to coat. Sprinkle with sugar to taste (if using), then chill in the refrigerator until ready to serve.
Before serving, strain off any excess juice; this can be served separately as a refreshing drink.
- 3 oranges
- 1 grapefruit
- 1 ruby grapefruit
- 2 clementines
- 2 limes, 1 for juice and 1 for zest, to decorate (optional)
- 2 tbsp sugar, (optional)
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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