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Friday, March 11, 2011

Citrus Salad with Ginger Yogurt

Exotic. That's what Ryan called this fruit salad when we ate it as part of our breakfast one weekend morning. I have to agree--citrus fruits and candied ginger are atypical fruit salad ingredients, which was exactly what attracted me to the recipe. I made this recipe as part of another Patch article, again purchasing a few of my ingredients at the University City Farmer's Market (much like I did with the butternut squash, mushroom, and spinach crepes).

This is an ideal dish for a breakfast or brunch, as both the yogurt and the fruit salad can be prepared a day ahead of time and then assembled just before serving. I loved the subtle sweetness in this fruit salad and topped with the ginger yogurt, this was indeed a rather exotic dish! If you want to change it up from your usual fruit salad, give this one a try!

One Year Ago: Steel Cut Oatmeal

Citrus Salad with Ginger Yogurt
adapted from Bon Appetit December 2004

-1 pink grapefruit, peeled
-1 tangerine, peeled
-2 oranges, peeled
-1/3 cup dried cranberries
-2 tbsp honey
-1/4 tsp ground cinnamon
-1 container Greek yogurt
-2/3 cup minced crystallized ginger
-1/4 cup brown sugar
-additional dried cranberries, for topping

1. Tear grapefruit and tangerines into sections. Cut grapefruit pieces into thirds and tangerine pieces in half. Place it all (pieces and juices) in a serving bowl.
2. Cut peel from oranges and slice into 1/4-inch thick rounds. Cut each slice into quarters and add oranges (and juices) to the bowl. Stir in 1/2 cup cranberries, honey, and cinnamon. Cover and refrigerate for at least 1 hour.
3. In a separate bowl, mix yogurt with ginger. (If making ahead of time, cover and refrigerate).
4. When ready to serve, spoon yogurt atop fruit. Sprinkle with brown sugar and additional dried cranberries.

This post is linked to Eat at Home.