This flavor packed tangy citrus salad with pistachios and pomegranate is bright and fresh with sweet navel oranges, tart ruby grapefruit and juicy tangelos.
Pack away your winter greens salad recipes and embrace sweet and juicy citrus fruits while they are in season. The citrus salad is delicious with a fry up for breakfast and cuts the greasiness of eggs and sausages. It also tastes lovely with grilled chicken or fish at lunch or dinner.
A sprinkling of sea salt and a dash of orange blossom water and olive oil invigorates this simple orange salad with ruby grapefruit and tangelos.
If you asked me what my favorite perfume was I would probably fall into silence and momentarily look back at you with a completely blank stare. The truth is I discovered my favorite scent a long time ago, just not in a wearable form. The uplifting and energizing aroma that escapes in the first spray of orange oil when you pull back the first bit of orange peel is intoxicating and heady. To my mind there is no manufactured scent on earth that can compare to this natural perfume.
I couldn’t resist and found myself wanting to create a citrus salad with in season navel oranges, ruby grapefruit and tangelos; adding orange flower water, pistachios and pomegranate for the flavors of the Middle East. I tried, but unfortunately tangerines, mandarins and kumquat are not conducive to this type of salad, although their flavor is amazing. The fruits are too fragile to peel or cut without completing decimating them.
I remember going with my father to Citrusdal (one of the citrus farming areas in the Cedarberg) and seeing truckloads of every type of citrus fruit going to the central store. Oranges, naartjies, pomelo and kumquats were in abundance between June and September.
We returned home with a boot full of oranges, naartjies, tangelos and kumquats most of which would be eaten and used for juice or this Glazed Orange Bundt cake. Except for the kumquats… those were kept for my mother’s Spicy Kumquat Pickle Achar (a spicy pickle eaten with biryani or akhni rice dishes).
My parents cut up oranges for a healthy afternoon snack and my father usually sprinkled the wedges with salt before eating. As a child, I thought that was just weird and usually grabbed a few before salting. As an adult, I appreciate the intensity of flavor that the salt adds to salad with fruit.
Citrus salad with pistachios and pomegranate
- 2 medium ruby grapefruit
- 1 navel orange
- 1 tangelo / mineola
- a few drops of orange flower water optional, not more than 1/8 teaspoon or it will taste soapy
- 15 ml roasted pistachio slivers
- 15 ml pomegranate seeds
- 1 ml flaky sea salt
- 2.5 ml olive oil approximately 1/2 teaspoon
- Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
- Slice the fruits and arrange on a plate and sprinkle with salt flakes.
- Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
- Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
- Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.
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For the fruit recipes of my fellow bloggers feast your eyes on:
- Mango Coconut burfi recipe from Fareeha Ahmed
- Peru Pyala from Krishna Kumari
- Pineapple Compote from Lubna Karim
- Strawberry Soya Ice cream from Nithya Ravi
- Falooda Fruit Mix from Asiya Subhani,
- Banana Nutella Puffs from Rafeeda AR,
- Banana Caramel bread pudding from Farheen Imran.