Sweet orange salad

Sweet orange salad

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

This sweet citrus salad is a joy to see and quite a taste sensation. I like to think of it as a base to which more elements can be added, such as pineapple or ice-cream, but with the contrasting elements of sweetness and chilli-heat, it is equally good just as it is.

Ingredients

Quantity Ingredient
3 oranges
2 pink grapefruit
150g caster sugar
1 orange, juiced
1 lemon, juiced
1/2 teaspoon chilli, finely chopped
1/2 teaspoon ginger, finely chopped
5 cm piece lemongrass stalk, split in half

Method

  1. Use a sharp knife to peel the oranges and grapefruit. Carefully slice away all the pith and cut into manageable slices – they shouldn’t be too thin.
  2. Place the sugar in a small saucepan with enough water to just cover. Bring to a boil, then simmer until it forms a light blond syrup. Remove from the heat and add the orange and lemon juices. Be careful that it doesn’t spatter and burn you. The sugar will harden, but will dissolve again as you stir. When the syrup has cooled a little, add the chilli and ginger. Once it has cooled completely, add the lemongrass and leave the syrup to infuse.
  3. Pour the cold syrup over the sliced fruit and leave to marinate for a few hours in the fridge. Serve chilled or at room temperature, as preferred.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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