Citrus fruit salad in spiced caramel

Citrus fruit salad in spiced caramel

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/4 quantity Caramel sauce, use spiced caramel variation and made using 125 g sugar
2 large oranges
1 yellow or pink grapefruit
4 kumquats
1/2 small pineapple

Method

  1. Leave the caramel sauce to cool, then cover and refrigerate overnight to allow the flavours to infuse.
  2. Prepare the fruit. On a board set over a lipped tray, to catch the juice, peel and segment the oranges and grapefruit, taking care to remove all the pith. Slice the kumquats as finely as possible, discarding any seeds. Peel the pineapple, cut out the core and cut the flesh into even chunks, about 2 cm. Reserve any juice. Put all the prepared fruit in a serving dish.
  3. Stir the reserved fruit juice into the caramel sauce to loosen it. If it has thickened a lot overnight, add a little extra water.
  4. Strain the caramel sauce over the fruit, stir in any reserved fruit juice and chill before serving.

Variation

  • Pineapple and mango in a lime caramel: Use the lime caramel sauce variation and add 4–6 dried lime leaves, ½ small pineapple, peeled and cut into wedges, and a mango, peeled and sliced off the stone. Leave to macerate in the fridge for 24 hours before serving.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again