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Citrus Fruit Salad with Roasted Pecans

Citrus Fruit SaladWe had a glorious sun-filled weekend.  Today the morning started off with a grey sky and snow falling gently to the ground…the chunky snowflakes were pretty but more snow?  A total of 10cm (4-inches) fell with more forecasted on the way.

  I’m usually more tolerant of our winters and I really don’t want to sound like a broken record, but for the love God, please stop snowing!  I know there is a sun behind that grey sky and to help boost my immune system and adding a bit of sunshine to the table, I segmented an orange and grapefruit and made a fruit salad for a mid morning snack.

Citrus fruits always remind me of summer and as I was slicing the fruit I remembered my paternal grandparents winter home in Florida.  The property had a nice selection of citrus fruit trees.  I used to love stepping out of the house, feel the heat from the early morning sun wrap around me, and pluck grapefruit from the branches for our morning breakfast…what a luxury.  This memory made me smile a bit as I continued to the task at hand.  I think I shall rename this as my happy dish!

Serves 2

1 orange, segmented
1 pink grapefruit, segmented
plain yogurt
1 cup pecans
olive oil
1/2 teaspoon sea salt
mint sprigs – optional

Preheat oven to 375f. Line a cookie sheet with foil. In a bowl add pecans and a splash of olive oil. Toss to combine. Pour pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Once you get past the 10 minute mark, keep an eye on them as the pecans can quickly turn too dark which will result in a bitter, burnt taste. Remove from oven and allow to cool completely. When cool, place into a food processor and process until a course, crumbly meal forms. Add a tablespoon of sugar and combine.

orange & grapefruit slicesArrange fruit in bowls, sprinkle with roasted pecans and top with a dollop of yogurt.

The Culinary Chase’s Note:  Keep some of the citrus juice and use in a salad dressing or sprinkle over the fruit slices before adding the pecans.  Use the pecan mixture for apple pie in a jar or sprinkled on other desserts.  The pecan mixture will keep in the refrigerator for a month.  Enjoy!

Citrus Fruit Salad with Roasted Pecans
 
Prep time
10 mins

Total time
10 mins

 

Sometimes you just want a bit of sunshine at your table and these citrus fruit slices does just the trick!
Author: The Culinary Chase
Recipe type: Dessert
Serves: 2

Ingredients
  • 1 orange, segmented
  • 1 pink grapefruit, segmented
  • plain yogurt
  • 1 cup pecans
  • olive oil
  • ½ teaspoon sea salt
  • mint sprigs – optional
Instructions
  1. Preheat oven to 375f. Line a cookie sheet with foil. In a bowl add pecans and a splash of olive oil. Toss too combine. Pour pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Once you get past the 10 minute mark, keep an eye on them as the pecans can quickly turn too dark which will result in a bitter, burnt taste. Remove from oven and allow to cool completely. Once cooled, place into a food processor and process until a course, crumbly meal forms. Add a tablespoon of sugar and combine.
  2. Arrange fruit in bowls, sprinkle with roasted pecans and top with a dollop of yogurt.
Notes
Keep some of the citrus juice and use in a salad dressing or sprinkle over the fruit slices before adding the pecans. Use the pecan mixture for apple pie in a jar or sprinkled on other desserts. The pecan mixture will keep in the refrigerator for a month. Enjoy!

 

The post Citrus Fruit Salad with Roasted Pecans appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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