fruit salad Archives | GFF Magazine

Citrus Salad with Pistachio Dukkah and Mint

Erika — Thu, 30 Jan 2020 21:38:00 +0000

Gone are the days of the ho-hum fruit salad. Today’s variety of citrus fruits makes a no-cook morning or picnic side dish a party for the eyes and the palate. This beautiful fruit salad has spectacular texture thanks to its toppings, which include pistachios, pomegranate seeds and dukkah. Dukkah—an Egyptian condiment made from a mixture of herbs, nuts, and spices—is easy to make, and it adds flavor and texture to this simply beautiful gluten free fruit salad or anything else it tops.

Citrus Salad with Pistachio Dukkah and Mint

This slightly sweet variation of dukkah can garnish anything from fruit to ice cream and would also be fantastic to sprinkle over muffins before baking. Refrigerate any extra in a sealed container for 2 weeks.

We call for three types of oranges in this recipe, but you can use any combination of varieties, or just one, with delicious results. Make ahead tip: peel and slice the fruit the night before, cover, and refrigerate.

Servings

Calories 84kcal

Author Eric Lundy

Ingredients

Citrus Salad:

2 large navel oranges
2 Cara Cara oranges
3 blood oranges
2 pink or Ruby Red grapefruit

Pistachio Dukkah (Makes 1/4 cup):

2 tablespoons roasted pistachios
1-1/2 teaspoons white sesame seeds
1-1/2 teaspoons hemp seeds
1 tablespoon unsweetened coconut flakes or chips
1 teaspoon firmly packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon fleur de sel or Maldon salt

Additional Garnishes:

2 tablespoons pomegranate seeds or dried cranberries
2 tablespoons fresh mint leaves torn into smaller pieces
Labneh or coconut yogurt optional

Instructions

Make the salad: Cut the peel and white pith from all the citrus. Slice the fruit into ½-inch-thick rounds and arrange on a large, shallow platter.
Make the dukkah: In a food processor, combine all the dukkah ingredients and pulse into a coarse spice mix. Set aside.
Just before serving, garnish the citrus with the pistachio dukkah and pomegranate seeds and mint leaves. Serve immediately, with labneh or yogurt on the side.

Nutrition

Photography Aubrie Pick

Tangy Fruit Salad Recipe

Erika — Sat, 23 Mar 2019 21:40:45 +0000

Here, the bright flavors of tropical and summer fruits are perked up with lime and a sprinkle of salt in a gluten friendly summer dish.

Tangy Fruit Salad Gluten-Free Recipe

Servings

Author Olivia Mack McCool

Ingredients

1 mango, peeled, pitted, and cut into cubes
1 cup cubed fresh pineapple
1 cup cubed watermelon
1 pint raspberries
2 tablespoons extra-virgin olive oil
1/4 cup fresh mint leaves, thinly sliced
Zest and juice of 1 lime
Pinch of kosher salt

Instructions

In a large serving bowl, combine the mango, pineapple, watermelon, and raspberries. Drizzle on the olive oil then sprinkle on the mint, lime zest and juice, and salt. Gently toss the salad, taking care not to bruise the fruit. Let macerate for 10 minutes, then serve.

Photography Christine Han

Blood Orange and Kiwi Fruit Salad with Pistachios and Rose Water Recipe

Erika — Sat, 30 Sep 2017 21:30:13 +0000

SERVES 6 In this recipe by chef Niki Ford, beauty lies in simplicity. Use nothing but the brightest, juiciest oranges and add surprising dimension with rose water, mint, and pistachios, and you’ve got a fruit salad that’s equally gorgeous and delicious.

5 blood oranges
2 navel oranges
5 kiwi fruit
3 tablespoons honey
2 teaspoons rose water
¼ cup pistachios, toasted and roughly chopped
2 tablespoons mint, roughly chopped

With a sharp knife, peel the oranges, removing as much of the pith as possible. Slice the oranges crosswise into rounds ¼ inch thick and arrange the slices on a large platter. Peel the kiwi fruit, cut into ¼-inch-wide slices, and arrange on top of the orange slices, making sure to keep some nice patches of orange peeking through. Drizzle the fruit with the honey, then sprinkle with the rose water. Scatter the pistachios and mint over the fruit and serve.

Photography ?

Want more of Chef Niki Ford’s lavish and flavorful recipes? Get the GFF Magazine‘s Winter 2015 print or digital issue here!

Photography Maren Caruso