Friday, March 6, 2020

Citrus Salad With Pistachios & Balsamic Reduction

Citrus Salad With Pistachios is a refreshing, sunny salad celebrating the abundance of delicious citrus fruits of all kinds. Mix and match your favorites to create a lovely composition that is a delight to the palate as well as the eyes!

Citrus Salad is a great as a potluck offering as well as accompaniment to any meal. Serve it cool but not cold to enjoy the fragrant fruit.

The Balsamic vinegar reduction is a simple, lovely, tangy-sweet sauce that makes anything it is drizzled on tastier. If you like a sweeter sauce, maple syrup or sugar, brown or regular sugar etc maybe added while making the reduction. Save the extras for drizzling or adding to salads, veggies, fruit, berries, etc.

Pomelo maybe used in place of the grapefruit. Kiwi fruit is another tasty and lovely addition.

Serves 4


1 Grapefruit
1 Blood Orange
1 Navel or other Orange
2 Mandarins/Tangerines
2 Sweet Limes
1/2 cup pitted Dates
1 small bunch Cilantro
1/2 cup shelled, roasted and salted Pistachios
1/2 Pomegranate, arils gathered (optional)
1 Tbsp Balsamic Reduction for drizzling (optional)


Peel and trim the citrus fruits and cut into thick slices using a sharp knife; catching and combining all the juices. Make sure to remove all white pith especially from the grapefruit. Arrange the fruit on a platter and drizzle with the juices. 

Sprinkle the cilantro, pistachios, and the pomegranate arils on top. Cover with a wrap and chill the salad until ready to serve. 

Remove the salad from the fridge about 30 minutes before serving so that it is not so cold. Drizzle the balsamic reduction on top just before serving.

Balsamic Reduction

1 cup good quality Balsamic Vinegar

Heat the vinegar in a non-reactive saucepan over medium heat until it begins to bubble. Lower the heat so the vinegar is just simmering; cook stirring ocassionally until reduced and thickened slightly. Cool and store in the fridge for up to one month.  


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