A Mainly Citrus Salad Dessert Recipes

Steps:

• Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
• Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
• Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.

Steps:

• Cut citrus fruit into supremes, making sure to reserve juices.
• On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas.
• Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup.
• Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint.
• Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
• Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
• In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.

Steps:

• After sectioning the citrus, washing the berries and cutting the strawberries in half, put them all in a large bowl.
• In a small bowl mix the white wine, honey and key lime juice together. Note: I freshly squeezed my lime juice. As well I used Sauvignon white wine because it has a citric taste to it, and although it doesn't usually pair well with fruits, it blended too well with the fruit salad.
• Pour the mix into the salad, and let it marinate for at least 30 minutes before serving.

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

Steps:

• In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates.