Citrus was put on this earth to help get everyone through the cold winters in the south. You see us southerners, especially in the low country, thrive in thick sticky heat. The second the temperature drops below 70 degrees, madness ensues.
Around the same time the winter blues make us yearn for a day on the boat and some warm salt air, citrus comes into season. A little fresh vitamin C pick me up always helps make the long winter nights seem shorter. Every time I peel a juicy ripe orange I am immediately reminded of sipping a Mai Tai by the pool.
If you look in my pantry this time of year, you will always find a mound of sumo oranges. My husband loves to bring them home to me as a treat, unless I really need some chocolate.
This recipe came together by walking around my local market and picking out what was ripe and in season–citrus. And of course I included sumo oranges.
I love a recipe that is a simple-to-make showstopper. When you use really good in-season ingredients it does not take much work to make the finished dish taste good. All together this Seasonal Citrus Salad took around ten minutes to throw together, and the result was one I was proud to serve to my friends for dinner. This salad would also be a lovely addition to any brunch or breakfast.
Because this recipe is seasonal, you can use any citrus that is available near you. Please do not feel constrained to use what I have listed, go out and grab your favorite winter citrus.
- For the Dressing:
- 2 Tablespoons of Honey
- 3 Tablespoons of Reduced White Balsamic Vinegar
- 1/2 Cup of Olive Oil
- 1 Teaspoon of Tahini
- 1/2 Teaspoon of Salt
- For the Salad:
- 1 Pomelo Citrus
- 2 Sumo or Tangelo Oranges
- 2 Oranges
- 1 Grapefruit
- 1/2 of a Red Onion, peeled and thinly sliced
- 1 Cup of Pistachios, roughly chopped
- 1/2 Cup of White Vinegar
- First make the dressing. In mason jar, combine all of the ingredients for the dressing, cover with a lid, then shake until well combined. Set aside.
- In a small bowl cover the sliced red onion with the white vinegar. Set aside to allow the onion soak in the vinegar and soften its flavor.
- Peel and slice all of the fruit.
- In a large bowl combine the sliced fruit, drained onions, and salad dressing. Mix until well combined.
- Top salad with chopped pistachios and serve immediately.