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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Citrus-Vanilla Salad Recipe

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This recipe for Citrus-Vanilla Salad is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 navel oranges
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out
Directions:
Directions:
Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes plus refrigeration time

 

 

 

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