This recipe actually started with an idea of how I wanted to photograph colorful fruit in a darker setting. I had a couple different plates that were darker and more like shallow bowls that I hadn't had a chance to use yet. There's a produce stand at the Farmer's Market near me that has had a tremendous variety of citrus all winter long. Being in southern California makes that pretty easy to do. I've done a couple of shoots with citrus earlier this year but only as fruit and not as a finished dish. So, I experimented and came up with this citrus salad.

I used navel oranges, blood oranges and ruby red grapefruit. I think I had seen a fruit salad with red onions and thought that was an interesting idea. Much like tomatoes, I knew the acid in the fruit would take the bite out of the onion and leave the sweetness. One tip, though: if you make enough to save for later, don't add the onions until you are ready to eat. I put everything together in one container and the next morning the entire salad had a strong onion odor. It still tasted ok but I wish I had left the onions out.

Citrus Salad

  • Prep Time: 20m
  • Serves: 4

What's in it:

  • 4 Oranges
  • 2 Grapefruits
  • Red onion, thinly sliced
  • 1/4 c mint leaves, finely chopped
  • Juice from 1 lemon
  • Juice from 1 lime
  • 1 tsp. honey
  • 1/2 tsp. Cumin
  • 2 tbsp. coconut oil

How to make it:

  1. Cut the ends off of the citrus fruit and cut away skin and pith from the sides. Working over a bowl, cut between the membranes to release the sections into the bowl. Drain juice from bowl and set aside.
  2. Combine mint, lemon & lime juice, honey, cumin and coconut oil to make the dressing.
  3. Place citrus wedges on a plate or shallow bowl, garnish with red onion slices and drizzle dressing over the salad.