Fine Citrus Salad
A refined citrus salad topped with a yogurt‑vanilla cream tastes wonderfully refreshing and beautifully rounds off the meal like a festive menu.
Ingredients
- 1 orange (or blood orange)
- 1 small Grapefruit
- 1 large tangerine
- 4 kumquats
- 2 tbsp orange liqueur (or orange syrup)
- 1 small carambola
- 150 g Greek yogurt
- 250 g 3.5% fat yogurt
- 0.5 Vanilla bean
- 1 tbsp liquid honey
- 20 g pistachio nuts (about 1 thick tablespoon)
- 8 ultra‑thin dark chocolate squares
Instructions
-
1.
Peel the orange and grapefruit thickly, removing all the white pith. Cut fruit fillets from between the membranes over a bowl to catch the juice.
-
2.
Slice the tangerine, remove the white pith and cut the fruit crosswise into slices. Wash the kumquats, pat dry and slice them as well.
-
3.
Add the orange and grapefruit fillets to the bowl with the collected juice, add the kumquats, and stir in the orange liqueur or syrup. Thoroughly wash the starfruit and slice it.
-
4.
Combine both yogurts in another bowl and whisk until creamy. Split the vanilla bean lengthwise, scrape out the seeds and mix them with honey into the yogurt.
-
5.
Chop the pistachios with a large knife. Layer the citrus salad, yogurt, and chocolate squares into four glasses. Garnish with starfruit slices and pistachios before serving.
