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 minutesmins
Cook Time10 minutesmins
Course: Dessert
Cuisine: French
Keyword: Orange and Pink Grapefruit Salad with Basil Chiffonade
Servings: 4
Ingredients
FOR THE FRUITS:
4largeoranges,cut into segments
4mediumpink grapefruit,cut into segments
4largebasil leaves,cut into Chiffonade
SIMPLE SYRUP:
0.5cupsugar
1cupwater
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.