Orange and Pink Grapefruit Salad with Basil Chiffonade

Orange and Pink Grapefruit Salad with Basil Chiffonade

Orange and Pink Grapefruit Salad with Basil Chiffonade

A simple and refreshing citrus salad, which allows you to practice making fruit segments, simple syrup, and Chiffonade.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: French
Keyword: Orange and Pink Grapefruit Salad with Basil Chiffonade
Servings: 4

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.

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