Just as the celestial orbs align themselves for an eclipse, it just happened that I had 4 different varieties of citrus piled up in my fruit bowl. And in an endeavor to eat healthy, I picked one of each to add into a fruit salad along with pomegranates, starfruit an kiwi (basically all the single fruits that my kids had insisted I buy for a school snack and later weaseled their way out. As is bound to be the case, the thought of shelling a pomegranate was not really appealing, the kiwi was a bit soft, and I had other plans for the starfruit, so I decided to stick to just the citrus. For some reason I ended up slicing the first fruit after peeling, resulting in this.
the salad is not unique in terms of its main ingredient, but what really got to me was that this deliberate plating conferred a unique tasting experience as I literally unfurled theflavors from the center, thus bring out the amazing flavor profile nature confers upon fruits from the same family. —Panfusine
cara cara orange
Basil or mint leaves cut in a chiffonade
Couple of small kalamata olives
In This Recipe
Peel the oranges and remove any excess white membranes. Slice the fruit thinly into circles and then further cut them down into semi circles
On a salad plate, begin with the palest colored fruit, the navel orange and arrange the semi circular slices on the edge of the plate (with the curved par touching the rim.
overlap the slices of tangerine within the circle of navel orange. Follow up by placing the cara cara slices (over lap these well since the area from the plate is significantly smaller than when you started out.)
Finally tuck in the blood orange semicircles
sprinkle with the crumbled feta and strategicall garnish the salad with the basil or mint chiffonate at spots where the plate 'peeps' through the slices. Add 2-3 olives to the center and tuck in a coupleof tiny basil or mint leaves.