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.
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.