During the winter I crave fruit, especially citrus fruit. We go through a lot of oranges, grapefruits and tangerines and I peel every one! Because my precious offspring just cannot do it. They can whip a lacrosse ball 75 miles an hour into a goal, but they cannot peel an orange. Go figure! But, I guess that is why they keep me around:)
This is a great salad to serve with dinner or for a snack after school. My kids love it! It’s tangy and sweet and so refreshing.
When making this salad you are going to peel the fruit with a paring knife. Make sure your knife is sharp and cut off the ends off first. Set the orange on the cutting board with the flat cut off end on the board. Using your knife cut the peel and pith (the white layer between the fruit and the peel) off in strips. Once all the peel is off, cut the orange into rings. Do not worry about it looking perfect. Just do your best to get off all the white parts before you cut into rings.
Also, be sure and let the syrup cool before drizzling over the fruit. You can cover the dish with plastic wrap and place in the fridge until ready to serve. The longer it sits the sweeter it becomes.
Citrus Salad with Honey Lime Drizzle
2 blood oranges or tangerines
1 cup orange juice
1 lime, juiced
3 Tablespoons honey
2-3 Tablespoons slivered almonds
Using a paring knife cut the peel and pith off the fruit. Slice the fruit into rings and place on a serving dish.
In a small pot, combine orange juice, lime juice and honey. Place over medium heat until the juice is reduced by half and becomes a thick syrup. This will take about 20 minutes. Let cool before drizzling over fruit.
* You can use walnuts or pistachios or pecans
* If your lime is not juicy then you may need two