photo by Mikkel Vang
Grapefruit and oranges, at their peak around the holidays, are like a beam of sunshine in the bleak midwinter. Here, a beautiful salad of juicy jewel-toned segments swims in a bright simple syrup infused with the licorice notes of star anise.
CooksĀ note:
Citrus salad can be made 1 day ahead and chilled.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red or pink grapefruit
4 blood oranges
Preparation
Step 1
Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
Step 2
Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
Step 3
Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.
Recipe notes
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