Ever since I made the using produce I purchased at the University City Farmer’s Market, I’ve been anxious to share another recipe with U-City Patch readers. When the bitter cold temperatures finally headed out of town for a few days, I decided to take advantage of a warm afternoon. Backpack in hand, I set out on foot to the Loop where I found a cheery bunch from Long Acres Farm hanging out behind the stacks of fruits and vegetables.
Helpful and friendly as always, multiple workers patiently answered my questions about the various oranges they had for sale. After loading up on citrus fruits and a few vegetables I needed for other recipes, I made my way home, anxious to recreate a recipe I’d recently found on the Epicurious website.
When I think of fruit salad, I think of strawberries, blueberries, pineapple, and kiwi. Rarely do I consider throwing a citrus fruit in my fruit salad, let alone creating an entire fruit salad from citrus fruits. It was this unique spin on fruit salad that drew me to the recipe for Citrus Salad with Ginger Yogurt. I prepped both the fruit and the yogurt on a Saturday afternoon and let them sit, separate and covered, in the fridge overnight. The final steps took all of five minutes to finish the next morning, making this an ideal dish to serve for breakfast or a brunch.
In my husband's words, this fruit salad was “exotic.” The honey in it added a mild sweetness to the tart fruits. Topped with the gingered yogurt, I too would call the blend of flavors exotic. It felt like something we should be eating on a tropical island, not at our kitchen table!
With citrus fruits in season right now and found in abundance at the University City Farmer’s Market, I hope you find your way there one of these Thursdays, Fridays or Saturdays to pick up some of the key ingredients for this dish. Even if you aren’t typically a citrus fan, I think you’ll be pleasantly surprised by this take on fruit salad. I hope you give it a try. Leave a comment if you do!
Citrus Salad with Ginger Yogurt
From the market-
-1 grapefruit, peeled
-2 large tangerines, peeled
-3 oranges, peeled
From the grocery store-
-1/2 cup dried cranberries
-2 tbsp honey (honey can be purchased at the Farmer’s Market)
-1/4 tsp ground cinnamon
-16 oz. Greek yogurt (plain flavored)
-2/3 cup minced crystallized ginger
-brown sugar and additional dried cranberries, for topping
- Break grapefruit, tangerines, and oranges into sections. Cut grapefruit pieces into thirds and tangerine pieces in half. Add all pieces and their juices into a large bowl.
- Mix in ½ cup dried cranberries, honey and cinnamon. Cover and refrigerate for at least one hour or overnight.
- Add ginger to yogurt in a small bowl, stirring to combine. Cover and refrigerate for at least one hour or overnight.
When ready to serve, divide fruit among dishes. Top with ginger yogurt and sprinkle with brown sugar and additional dried cranberries.