Nov 142014
 
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Citrus Salad with Shrikhand

 

 

My recipe ‘Citrus Salad with Shrikhand’ was featured in The Guardian (UK) and was winner of the Beat Diabetes Healthy 3-Course Meal Challenge. 

 

 

Wintertime is prime citrus season and you can find a great variety of citrus fruits in the market these days. I usually stick to clementines, my all-time favorite, but I wanted to incorporate other citrus fruits into my diet as well. This salad forced me out of my comfort-zone to try pomelo (for the first time), grapefruit (after a long time), and navel oranges (I forgot how good they could be!).

 

My recipe for Citrus Salad with Shrikhand is a wonderful way to make a fruit salad which is more then simply tossed fruit. By slicing up the citrus fruit and laying it out flat, you get to see the beautiful array of colors which each fruit brings. My method for slicing citrus fruit is very quick and easy. Simply slice off the top and bottom. Leaving the rest of the peel on, slice the fruit across horizontally into 1/2 inch (1 cm) slices. To remove the peel and pith from each slice, lie the fruit slices flat on a chopping board and use a sharp knife to cut around the fruit in straight lines (see photo above), so that the slices are hexagons or octagons.

 

Serving the citrus fruit with Shrikhand, an Indian sweetened yogurt, gives this fruit salad an exotic twist. Serve for breakfast, brunch or dessert.

 

This looks like sunshine on a plate!

 

 

 

CITRUS SALAD WITH SHRIKHAND

(Serves 4)

 

 

Ingredients:

Any variety of citrus fruits (ie. 1 grapefruit, 1 pomelo, 2 navel oranges, 2 clementines, 4 slices of pineapple)

500ml Greek yogurt

4 Tbsp icing sugar

6 cardamom pods, seeds crushed with a mortar and pestle

2 tsp warm milk

1/2 tsp saffron strands

15-20 pistachios, crushed with a mortar and pestle

 

 

Directions:

 

Prepare the Shrikhand (can be made upto 24 hours before serving):

  1. Warm 2 tsp of milk (I poured the milk into a ceramic egg-cup and microwaved it for 15 seconds) and add 1/2 tsp of saffron strands. Mix and let it sit and infuse for 5-10 minutes.
  2. Crush the pistachios with a mortar and pestle and set them aside.
  3. Crush the cardamom pod seeds with a mortar and pestle until very fine.
  4. In a bowl, combine the Greek yogurt, icing sugar, crushed cardamom seeds, and saffron milk. Stir until just evenly mixed. Refrigerate if not using immediately.

 

Prepare the Citrus Salad:

  1. If using clementines, peel and separate the segments.
  2. For most other citrus fruits, slice off the top and bottom. Leaving the rest of the peel on, slice the fruit across horizontally into 1/2 inch (1 cm) slices. To remove the peel and pith from each slice, lie the fruit slices flat on a chopping board and use a sharp knife to cut around the fruit in straight lines (see photo above), so that the slices are hexagons or octagons.
  3. Arrange the fruit on individual plates.
  4. Add a generous dollop of Shrikhand on top of the fruit and sprinkle with the crushed pistachios.

 

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  2 Responses to “Recipe: Citrus Salad with Shrikhand”

  1. This is so refreshing and full of vitamin C

    • Thanks, I hope you have a chance to try the recipe! As you say, it is packed with Vitamin C – just what we need in the winter!

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