In my childhood home, citrus fruits, apart from lemons, belonged to the winter season when, along with other seasonal fruits, they were always present in the fruit bowl.
I remember my grandmother eating an orange in the middle of the afternoon and placing the fragrant peel on the warm radiator to spread its fresh scent. She also used to prepare fresh juice, adding a teaspoon of sugar to the glasses of her youngest grandchildren. And then I remember myself as a child, helping my grandmother candy orange and lemon peels, and the mess I made dipping the peels in hot melted chocolate making scorzette covered with chocolate.
Citrus fruits have been part of my life for as long as I can remember. And their colors are the most beautiful of winter. However, this fruit salad recipe became part of my life as an adult.
When I was a child, no one at home made fruit salads, but they did make Italian macedonia. But that’s something else, since even Artusi mentions it, and Grandma Sara was an Artusian cook.
What I mean is that no one would have thought of serving or preparing thinly sliced citrus fruits as a winter salad. Sprinkled with vodka, no less.
It wouldn’t have occurred to me either if, one evening a few years ago, I hadn’t dropped the dessert that was waiting to chill in the freezer before dinner.
The dessert was on the floor, the serving dish was broken, and chaos reigned everywhere. When it hit the floor, the Chantilly cream filling splattered everywhere, staining my clothes, the wall, and the refrigerator door.
While my husband rushed to the rescue without saying a word, with a big smile on his face, I stood in the middle of the mess, unable to react or think.
A citrus salad
I helped with the cleaning to keep myself busy. Meanwhile, I reviewed possible solutions, discarding them one after another.
From the fruit bowl came the inspiration for a salad of peeled citrus fruits, neatly arranged on a plate.
Those colors spoke to me. A light sprinkling of brown sugar, a splash of vodka. Luckily, there was also a bowl of leftover whipped cream.
This is not a recipe, but rather an idea to remember that any seasonal fruit can be an excellent dessert at the end of a meal. Especially when we have a hearty menu, little time, or have just made a mess.
How to supreme an orange and any citrus fruit
You will need a sharp, pointed knife.
First, remove the outer skin and the white stringy part.
Then, insert the knife between the white skin covering each segment and the pulp, separate the skin, and remove it, leaving only the pulp. This will enhance the flavor, improve the texture, and make the fruit more attractive to serve. If you are unable to do this, remove the outer skin and as much of the white stringy part as possible.
Macedonia
Do you know its history and the origin of its name? HERE you will find my article, a recipe, and tips for making the perfect fruit salad.
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Citrus salad with vodka
Ingredients
- 1 pink or yellow grapefruit
- 3 blood oranges
- seedless mandarins
- 70 g of brown sugar
- 20 ml of vodka (optional) or Grand Marnier to enhance the flavor of the oranges
- 60 g of fresh raspberries for garnish
Instructions
- Using a sharp knife, peel the citrus fruits, removing the white pith along with the peel.
- Cut the grapefruit and oranges into slices and the mandarin segments in half. Arrange the citrus fruits on a serving plate, alternating colors. Sprinkle the fruit with sugar and drizzle a few drops of vodka over it.
- Garnish with fresh, washed, and dried raspberries.
Tip
- You can prepare the fruit in advance, but season it with sugar and vodka just before serving.
Winter cuisine with citrus fruits includes a repertoire of preparations, from savory to sweet.
Here are some recipes that feature these fruits:
- Arista with citrus fruits
Arista is one of my favorite roasts, and this recipe enhances the flavorful, tender pork with a sauce that adds depth of flavor and a touch of color that never hurts. - Clementine ciambella
Who can resist the delicate scent of mandarins? If you also love the taste of citrus, try this fragrant, light doughnut made without butter, milk, or eggs. - Winter salads with oranges
Two recipes from my repertoire for the cold season. The first with oranges, fennel, and black olives; the second with oranges, apples, walnuts, and Parmesan shavings. - Lemon and rosemary water
I pour the water into jugs, flavor it, and serve it during lunch or as a refreshing drink in summer.
