A beautiful display of winter citrus — each type with a subtly different flavor and color. It’s a show-stopping appetizer!
Okay, so maybe it’s more a stack of citrus, than it is a salad.
Whatever you want to call it, it’s beautiful and bursting with the fresh sweet, tangy flavors of seasonal winter citrus.
Whether you serve this as a stunning first course at dinner, as a light lunch, or perhaps even as a refreshing dessert, this pretty pile of sliced citrus, doused in sweet honey and spicy jalapeño is truly a treat to remember.
I always look forward to winter citrus, and take full advantage of it. I love all of the subtly different flavors and colors.
This could be an outstanding first course appetizer, or even a lovely, unexpected dessert!
Share this with friends and family and of course, Enjoy!
- 1 teaspoon jalapeño pulp see recipe instruction no. 1
- 2 teaspoons honey
- 1 teaspoon lemon juice
- ½ teaspoon lime juice
- About 1 orange
- About 1 Blood orange
- About ½ grapefruit
- Lime and lemon zest for garnish
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Use a Microplane grater/zester to grate the jalapeño pepper into pulp. If you don't have one, use a knife to finely chop the pepper until you have a purée.
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In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside.
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Now peel and then cut all of the citrus into approximately ¼-inch slices -- just like this.
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Arrange a stack of citrus on two serving plates -- in any order you'd like, with about 1 teaspoon of the honey-jalapeño dressing between each slice.
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Garnish with lemon and lime zest and serve chilled or at room temperature.
Looks almost too pretty to eat…..only almost. 😉
thank you, Colette! xo
That is a gorgeous salad, so pretty. The jalapeno with the citrus, lovely.
It’s almost too pretty to eat. GREG