As the main ingredient of this salad, it is crucial that you pick premium citrus fruits to make this tasty and easy dish perfectly.
Bigger isn’t always better and it’s more important that the fruit is firm and heavier relative to its size. This should be particularly noted when choosing navel oranges, which have thick rind so it might give the impression that the fruit is larger than it actually is.
Modern-day citrus fruits are also produced on dwarf trees, and just like that grown from standard-sized trees fruits should not have wrinkles, bruises, tender spots, or blemishes if they were harvested properly. Besides tangerines which have a loose skin, the grapefruit and orange peels should be smooth and have fine dimples.
Keep in mind that the citrus fruit’s outer appearance isn’t always the best way to know if it’s ripe. It is more accurate to judge the fruit by smell since citrus fruits are more fragrant as they ripen. They can generally be kept at room temperature for about a week, while citrus can last for 2 to 3 weeks when stored in the refrigerator.
How to make a Winter Citrus Salad with Honey Dressing
Prep Time: 10 mins
Ready In: 10 mins
Yields: 4 servings
- 2 Hale Groves Honey-Sweet Tangerines
- 1 Hale Groves Ruby Red Grapefruit
- 1 Hale Groves Navel Orange
- 1/2 small red onion or 1 shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon honey
- Lime or lemon juice to taste
- 1/4 teaspoon freshly chopped tarragon or a pinch dried
- Peel citrus, removing pith (white, bitter part) as much as possible, and cut into wheels. Remove any seeds, layer fruit on a serving dish, sprinkle with salt, and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined. Taste, adjust seasoning as needed, and drizzle over salad. Serve chilled and enjoy.