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Orange and Pink Grapefruit Salad with Basil Chiffonade

Prep10 min
Cook10 min
Total20 min
Yield4 portions
LevelBeginner
 
 
Orange and Pink Grapefruit Salad with Basil Chiffonade
About This Recipe

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 […]

Scale This Recipe

Servings

Ingredients

Units
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

  1. 1
    In a saucepan, bring sugar and water to a boil, then stir until sugar is dissolved. for 10 minutes, remove from heat and let cool.
  2. 2
    To remove grapefruit and orange segments from the fruit, cut away all the 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.
  3. 3
    Pour cold syrup over fruits segments, add basil and refrigerate for at least 10 minutes. Serve in glass cups.
Techniques in this recipe
Simmering
Take It Further

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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