Spicy Honey Citrus Salad Recipe is a beautiful display of winter citrus — each type with a subtly different flavor and color. It’s a show-stopping first course!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.
Citrus season is winter, and each of these different varieties has a slightly different flavor from the other, and they blend beautifully together.
I always look forward to winter citrus, and take full advantage of it. In this presentation, I love the way the tangy flavors balance out with the sweet honey and spicy jalapeño
This could be an outstanding first course appetizer, or even a lovely, unexpected dessert!
I hope you share this Spicy Honey Citrus Salad Recipe with friends and family and of course, Enjoy every juicy bite!
If you try this citrus recipe, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
Spicy Honey Citrus Salad Recipe is a beautiful display of winter citrus -- each type with a subtly different flavor and color. It's a show-stopping first course!
- 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 1/2 grapefruit
- lime and lemon zest for garnish
In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside.
Now peel and then cut all of the citrus into approximately 1/4 inch slices -- just like this.
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.
Garnish with lemon and lime zest and serve chilled or at room temperature.
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