Eating seasonal and local is a good thing. Really it is. Except when you live in a cold climate and the winter months drag along. Cabbages, parsnips and potatoes may be all very well and good, but a little sunshine goes a long way to making winter bearable.
That’s why I can’t give up citrus fruits. Sunny, squeezable, and completely satisfying, all things citrus make me happy. And although oranges are available all year round, there are still a few varieties that appear for just a few short weeks. Clementines, blood oranges, Minneola tangerines, Ruby Red grapefruits (which also make a fantastic sorbet), Seville oranges, Meyer lemons – I want to buy them by the bagful.
The easiest way I know to get a fix of all my favourites is in one big citrus salad. I’ll add the seeds of a big knobby pomegranate, another fleeting visitor in the produce department.
I’ll toss the segments with a very special dressing, and enjoy a bowl of Florida sunshine at breakfast all week long.
Winter Citrus Salad
serves four-six
2 lbs assorted citrus fruit, about 6 or 7 (Ruby Red grapefruit, Seville oranges, Meyer lemons*, tangerines, etc)
1 pomegranate, seeded
2 tbsp orange juice
1 tbsp Pama liqueur
1 tsp honey
1. Peel the citrus fruits, and remove as much of the white pith as possible. Cut each fruit in half and dice into 1-inch pieces. Try to catch the extra juice that results.
2. Seed the pomegranate and add to the citrus fruit. Set aside.
3. To prepare dressing, combine orange juice, Pama liqueur and honey in a small bowl. Whisk until the honey is dissolved.
4. Pour over salad and gently toss to combine. Serve or refrigerate until ready to serve.
*Meyer lemons are much sweeter than regular lemons; if they're not available, add another orange or tangerine instead.
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