America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Miami Vice Fruit Salad

By America's Test Kitchen

Published on November 3, 2011

Yield

Serves 4 to 6

Miami Vice Fruit Salad

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

  1. 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.
  2. Make Ahead:
  3. 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.
Miami Vice Fruit Salad

Miami Vice Fruit Salad

Headshot of America's Test Kitchen
By America's Test Kitchen
Save

Yield

Serves 4 to 6

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

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

  1. 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.
  2. Make Ahead:
  3. 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.

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

This is a members' feature.