A Symphony of Citrus
As my fork went from morsel of grapefruit to morsel of navel, to morsel of clementine, the colors looked so harmonious, the flavors tasted like music in my mouth. As I dipped my forkful of the citrus trio in the yogurt sauce, floral notes from the orange blossom water and honey were added to the symphony. It was a special moment. One that unfolded memories of the many citrus salads past.
A sun-kissed salad. Simply fresh and summery.
Moroccan Citrus Salad Recipe
4 small servings
1 large ruby red grapefruit
1 large navel orange
4 ounces Greek-style yogurt
1 tablespoon honey, plus more for drizzling
1/2 teaspoon orange blossom water
1/2 teaspoon ground cinnamon
1 tablespoon chopped pistachios
Peel the grapefruit, navel orange and clementines, removing as much of the pith as possible. On a cutting board, slice the citrus crosswise into 1/4-inch rounds.
Layer the citrus on the serving plate, starting with the grapefruit, followed by the navel and Clementine.
Prepare the yogurt sauce by whisking the yogurt with honey and orange blossom water in a small bowl.
Top the layered citrus fruit with a dollop of yogurt sauce. Sprinkle liberally with cinnamon and chopped pistachios. Drizzle a thin stream of honey over it. And voilà!
Enjoy at room temperature.