Winter Citrus Salad
This bright, fresh salad of sweet-tangy citrus is studded with red pomegranate, kiwi, apples, and kumquats. It’s a dramatic, holiday-worthy plate!
2 red-fleshed grapefruits (such as Marsh Ruby, Rio Star, or Star Ruby)
3 blood oranges
3 navel oranges
4 satsuma tangerines, clementines, or other mandarins
1 apple, chopped
1/3 cup sugar or 2 1/2 teaspoons powdered stevia
3 large kumquats, sliced
1 star fruit, thinly sliced seeds of 1/4 pomegranate
2 kiwi fruit, peeled and sliced
mint sprigs for garnish
Recipe Note: This can be assembled a few hours in advance, but don’t add the kiwi until just before serving, as it contains an enzyme that can soften other fruits.
1. Using a citrus zester, remove several strands of zest from a grapefruit, blood orange, navel orange, and mandarin; set the zest aside.
2. Peel the grapefruits, oranges, and mandarins; section the fruit over a serving bowl, removing all traces of pulpy membrane and reserving it in a separate bowl. When you’ve removed all the sections, wring out the remaining membrane with your hands to extract about 1 cup of juice; discard any remaining pulp and seeds.
3. In a medium saucepan, combine the juice with the sugar or stevia. Bring to a boil; add citrus zest, kumquats, and star fruit. Simmer over low heat for 10 minutes. Cool, then pour over the citrus sections. Top with pomegranate seeds; cover and chill until ready to serve. Just before serving, add kiwi, chopped apple, and garnish with mint.