Moroccan Citrus Fruit Salad Recipes

Steps:

• In a large bowl, beat cream until stiff peaks form. Fold in yogurt., Just before serving, add fruit and stir gently to combine. Sprinkle with pecans.

Steps:

• Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
• Squeeze juice from leftover membranes into a small bowl.
• Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
• Strain juice over fruit and refrigerate for at least 2 hours or overnight.
• Garnish with mint leaves and serve.

Steps:

• Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
• Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temperature Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Steps:

• Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
• Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
• Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.