Name: Orange and Pink Grapefruit Salad with Basil Chiffonade
Prep time: 10 min
Cook time: 10 min
Ingredients: 4 large oranges, (cut into segments); 4 medium pink grapefruit, (cut into segments); 4 large basil leaves, (cut into Chiffonade); 0.5 cup sugar; 1 cup water

Print Recipe

Orange and Pink Grapefruit Salad with Basil Chiffonade

A simple and refreshing citrus salad that allows you to practice making fruit segments, simple syrup, and chiffonade. This delightful dish combines the sweetness of oranges and the tartness of pink grapefruit, beautifully accented with fresh basil. The prep time is just 10 minutes, and while the cooking time is minimal, the real magic happens as the flavors meld together in the refrigerator. Perfect for dessert or a light snack, this salad serves four and showcases the vibrant colors and textures of fresh fruit.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: French

Keyword: Orange and Pink Grapefruit Salad with Basil Chiffonade

Servings: 4

Calories: 271kcal

Ingredients

FOR THE FRUITS:

4 large oranges, cut into segments
4 medium pink grapefruit, cut into segments
4 large basil leaves, cut into Chiffonade

SIMPLE SYRUP:

0.5 cup sugar
1 cup water

Instructions

In a saucepan, bring sugar and water to a boil, then stir until sugar is dissolved. Simmer for 10 minutes, remove from heat and let cool.
To remove grapefruit and orange segments from the fruit, cut away all the peel and white pith with a small sharp knife. Hold the fruit over a bowl and, with the knife, cut along each membrane to free the citrus segments, allowing the juice to drip into the bowl.
Pour cold syrup over fruits segments, add basil Chiffonade and refrigerate for at least 10 minutes. Serve in glass cups.

Cooking Tips for Orange and Pink Grapefruit Salad with Basil Chiffonade

Segmenting Citrus: Use a sharp knife to remove the peel and pith from the oranges and grapefruits. Make sure to carefully cut along the membranes to free the segments without damaging them. This technique not only enhances presentation but also ensures a clean flavor.
Simple Syrup Cooling: Allow the simple syrup to cool completely before pouring it over the fruit. This prevents the fruit from wilting and preserves its texture.
Fresh Basil: Choose fresh basil leaves that are vibrant in color and free from blemishes. Roll the leaves tightly before slicing them into chiffonade for a more uniform cut.
Chill Before Serving: Refrigerating the salad for at least 10 minutes before serving allows the flavors to meld and enhances the refreshing quality of the dish.
Serving Suggestions: Serve the salad in glass cups or bowls to showcase the beautiful colors of the fruit and basil. A sprig of fresh basil on top adds a lovely touch.
Variations: Feel free to experiment by adding other fruits like strawberries, kiwi, or mint for added flavor and color.

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