Most citrus fruits happen to be at their peek of deliciousness during our very cold Canadian winters. I always look forward to the juiciest, sweetest citrus fruits hitting my produce aisle in January. I look at it as an opportunity to add edible sunshine to my plate during the coldest days of the year. This recipe highlights three of my favourite citrus, but you can use any of your favourite varieties to mix and match.
1 Pomelo, peeled and cut into wedges
1 Navel orange, peeled and cut into rounds
1 ruby red grapefruit, peeled and cut into rounds
1/4 cup chopped salted peanuts, roughly chopped
1 small thai chili, thinly sliced
1/4 cup mint leaves
1/4 cup cilantro leaves
Dressing
2 tbsp canola oil
1 tbsp lime juice
2 tsp fish sauce
2 tsp honey
1 tsp finely chopped ginger
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Mix all the ingredients for the dressing together.
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Assemble the pomelo, orange and grapefruit on a serving plate.
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Scatter the chopped peanuts and thai chili’s on top.
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Drizzle with the dressing and top with fresh mint and cilantro leaves.
Tip: The pomelo has very tough pith (white stuff under the skin and between the segments) I like to remove all the pith and just use the luscious fruit.
For a printable version of this recipe click here.