Citrus Vanilla Salad

Salad can be so boring and predictable.  When I think of salad my mind goes in one of two directions: fruit or the leafy green stuff.  Many fruit salads that I’ve had are just ok.  Very few leave me refreshed or wanting much more.  Especially the canned variety.  When I opened a recent copy of Food Network’s magazine I saw a recipe that looked easy and caught my eye, Citrus Vanilla Salad.

With the holidays and family get together season upon us, if you are hosting a brunch or want a light dessert option this is a good one to try and fairly quick to make.

Betty Twist:  You can use pretty much any citrus you have available and pineapple would be good with the syrup as well.  Mint can easily be added to the syrup for a fresh flavor.

Citrus Vanilla Salad

adapted from Food Network Magazine, November 2016


3 Navel Oranges

3 Blood Oranges  (couldn’t find any so I used 6 oranges)

3 small grapefruits

Juice of 2 Meyer lemons (You can use regular ones, but Meyer’s are better)

1/4 cup water

1/4 sugar

1 vanilla bean with seeds scraped out


  1.  Mix the sugar and the water in a sauce pan and put on low heat20161105_185822.jpg
  2.  Cut 2 lemons in half and juice them into the saucepan20161105_185855.jpg
  3. Add vanilla seeds that have been scraped out of the pod into the sauce pan.20161105_191425.jpg
  4. Allow the syrup to come together until no sugar granules are visible.
  5. Allow syrup to cool to room temperature.
  6. While you are waiting for that to happen cut up your fruit and arrange them nicely on a platter.
  7. When syrup is room temperature pour on the fruit an allow to marinate for at least 2 hours if not overnight.Citrus Vanilla Salad
  8. Serve and enjoy!

One Comment Add yours

  1. Daal says:

    how pretty yet simple! thank you 🙂

Leave a Reply