Miami Vice Fruit Salad
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4 to 6
Ingredients
1 tablespoon grated lime zest 3 grapefruit, peeled and sectioned3 navel oranges or Valencia oranges, peeled and sectioned3 clementines or tangerines, peeled and sectioned
Instructions
- Mix zest and syrup in small bowl and let sit 10 minutes. Layer grapefruit, oranges, and clementines in serving bowl. Drizzle with syrup. Toss and serve.
- Make Ahead:
- With the exception of recipes that use banana, fruit salads can be layered in a serving bowl, covered with plastic wrap, and refrigerated for several hours. When ready to serve, drizzle with syrup and toss to combine.
Yield
Serves 4 to 6Ingredients
1 tablespoon grated lime zest
3 grapefruit, peeled and sectioned
3 navel oranges or Valencia oranges, peeled and sectioned
3 clementines or tangerines, peeled and sectioned
Ingredients
1 tablespoon grated lime zest
3 grapefruit, peeled and sectioned
3 navel oranges or Valencia oranges, peeled and sectioned
3 clementines or tangerines, peeled and sectioned
Ingredients
1 tablespoon grated lime zest
3 grapefruit, peeled and sectioned
3 navel oranges or Valencia oranges, peeled and sectioned
3 clementines or tangerines, peeled and sectioned
Why This Recipe Works
We wanted a recipe for fruit salad that would be more than simply a mix of fruits. In our Miami Vice Fruit Salad recipe, we found that a simple sugar syrup not only added moisture, but also coaxed flavor from the fruit. Grated lime zest paired perfectly with the citrus flavors in our Miami Vice Fruit Salad.
Instructions
- Mix zest and syrup in small bowl and let sit 10 minutes. Layer grapefruit, oranges, and clementines in serving bowl. Drizzle with syrup. Toss and serve.
- Make Ahead:
- With the exception of recipes that use banana, fruit salads can be layered in a serving bowl, covered with plastic wrap, and refrigerated for several hours. When ready to serve, drizzle with syrup and toss to combine.
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