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.

Arrange 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

 

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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!

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