Local Food and Seasonal Ingredients

Citrus Fruit Salad

By Seth Fera-Schanes

We might be in the middle of a cold dark winter but there is always a bright spot which comes in the form of citrus fruit.   Any grocery store in the city right now will have a mixture of oranges, grapefruit, lemons, clementines, tangelos…you get the point.

I put together the following salad which would be perfect to accompany a light lunch or as a side dish to a dinner of chicken or fish.   This is a vibrantly colored and flavored four citrus salad that will raise your spirits as you finish out the winter season.

Blood Orange, Ruby Red Grapefruit, Navel Orange and Lime

Blood Orange, Ruby Red Grapefruit, Navel Orange and Lime

Serving size: 4
Prep time: 15 minutes
Cook time: 0 minutes

1 large Ruby Red Grapefruit
2 medium Navel Oranges
2 medium Blood Oranges
1 lime
2 tsp cilantro – chopped
2 tsp shallot – finely chopped
2 tsp – extra virgin olive oil
Cayenne pepper
Salt and pepper


 Segment the grapefruit, navel orange and blood oranges.  Do this by carefully cutting off the peel and white pith.  Then cut out the segments from between clear membrane of the citrus fruit.  Set aside.

In a separate bowl, juice one lime and add chopped cilantro, finely chopped shallots and extra virgin olive. Add a little salt and pepper to taste.  Add a dash of cayenne pepper (you can add more later if desired, you just want a little heat.)  Whisk all ingredients together.

Add citrus segements to the bowl with the dressing and carefully fold to incorporate all the ingredients.  Place in refrigerator and allow to marinate for 10 minutes.

Remove and serve.

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