Best Citrus Fruit Salad Recipes

CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM

Steps:

• Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
• Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
• Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
• Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
• Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

FRESH FRUIT SALAD WITH CITRUS GLAZE

Steps:

• In a saucepan over medium-high heat, whisk together orange juice, lemon juice, brown sugar, and orange zest. Bring to a boil, then reduce heat to medium-low and let simmer until slightly thickened, about five minutes.
• Remove from heat, add vanilla extract and set aside to cool.
• Combine all fruit in a large bowl.
• Pour cooled glaze over top and gently fold in until fruit is evenly coated.
• Cover with plastic wrap and let sit in the fridge until serving.

CITRUS FRUIT SALAD

Steps:

• In a large bowl, beat cream until stiff peaks form. Fold in yogurt., Just before serving, add fruit and stir gently to combine. Sprinkle with pecans.

FRUIT SALAD WITH CITRUS YOGURT SAUCE

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

CITRUS FRUIT SALAD DRESSING

Steps:

• In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit.

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP

Steps:

• Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.

SUMMER CITRUS FRUIT SALAD

Steps:

• In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
• Gently stir remaining ingredients into yogurt mixture. Cover and refrigerate at least 1 hour but no longer than 4 hours.

SPINACH & FRUIT SALAD WITH POMEGRANATE-CITRUS VINAIGRETTE

Steps:

• In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
• Remove seeds from pomegranate, reserving seeds and discarding remainder.
• Divide spinach among four salad plates.
• Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
• Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.

FRUIT SALAD CITRUS DRESSING

Steps:

• In a saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

CITRUS FRUIT SALAD

Steps:

• Toss fruit and cheese in medium bowl.
• Combine dressing, honey and cinnamon; pour over fruit mixture. Toss to coat.
• Serve immediately.

FRUIT SALAD WITH CITRUS SAUCE

Steps:

• In a bowl, combine the apples, bananas, grapes and pineapple; set aside. In a small saucepan, combine sugar and cornstarch. Add the water, orange juice and lemon juice; stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over fruit; toss gently. Cover and refrigerate until serving.

GLUTEN-FREE SUMMER CITRUS FRUIT SALAD

Steps:

• In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
• Gently stir remaining ingredients into yogurt mixture. Cover; refrigerate at least 1 hour but no longer than 4 hours.

CARDAMOM CITRUS FRUIT SALAD

Steps:

• Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
• Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temperature Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

FRUIT SALAD WITH CITRUS-MINT DRESSING

Steps:

• Combine kiwifruit, honeydew, cantaloupe, and papaya in a medium bowl.
• Place sugar and remaining ingredients in a mini chopper food processor; pulse until mint is finely chopped.
• Pour sugar mixture over fruit, and stir gently to coat.

RUJAK INDONESIAN FRUIT SALAD & TANGY PEANUT CITRUS SAUCE

Steps:

• Mix all ingredients together in a large bowl, and serve immediately.

CREAMY TOPPED CITRUS FRUIT SALAD

Steps:

• Combine fruit.
• Spoon into 2 serving bowls.
• Mix next 3 ingredients until blended. Top fruit with sour cream mixture; sprinkle with nuts.

HONEY CITRUS FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.