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Citrus Salad with Ginger Syrup

Name: Citrus Salad with Ginger Syrup
Prep time: 15

(3 votes, average: 4.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

The seasonal availability of citrus is impressively expansive. We have Valencia oranges in the summer, limes and lemons in the Fall, grapefruits, Navels, and Cara Cara oranges in the winter and of course, clementines...

1 cup water
½ cup sugar
¼ cup sliced fresh ginger
1 red grapefruit (see Chef Tips)
3 Valencia or navel oranges
3 tangerines
2 tablespoons crystallized ginger, minced, plus more for garnish

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Nutrition Facts

Calories

239 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

61 g

Sugar

52 g

Fiber

5 g

Protein

2 g

Sodium

13 mg

Directions

In a small saucepan bring water, sugar, and fresh ginger to a boil. Stir, then simmer for 10 minutes. Remove from heat and let steep for at least 15 minutes. Pour the syrup through a sieve into a bowl. Discard ginger. Let syrup cool slightly.
Meanwhile, finely grate 1 teaspoon of zest from the grapefruit, navel orange, and tangerine into a large bowl.
Using a sharp knife, cut the tops and bottoms of each citrus, stand upright and cut downward to remove the rind and pith in thick strips. Cut crosswise into ¼-inch slices. Toss the slices into the bowl with the zest and the minced crystallized ginger.
Pour the syrup over the citrus slices. Cover and chill in the refrigerator for 1 hour. Serve chilled with extra crystallized ginger.

Chef Tips

Eating grapefruit can bring about adverse reactions to many drugs that are widely taken. Certain statins, immunosuppressant, and antidepressant drugs all react very badly when mixed with grapefruit. If you take a lot of medications, it is a good idea to check with your doctor to make sure that eating grapefruit or drinking grapefruit juice won’t cause a reaction to any of your drugs. Here’s a link to a short list from the Mayo clinic that will help you to decide if you need to ask.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.