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Citrus Salad with Ginger Syrup

Name: Citrus Salad with Ginger Syrup
Prep time: 15

(2 votes, average: 4.50 out of 5)

15 min prep

4 servings

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7 ingredients

I used to think that citrus fruits were seasonless and that oranges, lemons, and grapefruits were naturally available anytime. After a while it started to sink in that certain types of citrus were only...

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

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Nutrition Facts

Calories

213 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

55 g

Sugar

46 g

Fiber

4 g

Protein

2 g

Sodium

12 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 medication, 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.