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Citrus Fruit Salad with Roasted Pecans

Citrus Fruit SaladWe had a glorious sun-filled weekend.  Today the morning started off with a grey sky and snow falling gently to the ground…the chunky snowflakes were pretty but more snow?  A total of 10cm (4-inches) fell with more forecasted on the way.  I’m usually more tolerant of our winters and I really don’t want to sound like a broken record, but for the love God, please stop snowing!  I know there is a sun behind that grey sky and to help boost my immune system and adding a bit of sunshine to the table, I segmented an orange and grapefruit and made a fruit salad for a mid morning snack.

Citrus fruits always remind me of summer and as I was slicing the fruit I remembered my paternal grandparents winter home in Florida.  The property had a nice selection of citrus fruit trees.  I used to love stepping out of the house, feel the heat from the early morning sun wrap around me, and pluck grapefruit from the branches for our morning breakfast…what a luxury.  This memory made me smile a bit as I continued to the task at hand.  I think I shall rename this as my happy dish!

Serves 2

1 orange, segmented
1 pink grapefruit, segmented
plain yogurt
1 cup pecans
olive oil
1/2 teaspoon sea salt
mint sprigs – optional

Preheat oven to 375f. Line a cookie sheet with foil. In a bowl add pecans and a splash of olive oil. Toss to combine. Pour pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Once you get past the 10 minute mark, keep an eye on them as the pecans can quickly turn too dark which will result in a bitter, burnt taste. Remove from oven and allow to cool completely. When cool, place into a food processor and process until a course, crumbly meal forms. Add a tablespoon of sugar and combine.

orange & grapefruit slicesArrange fruit in bowls, sprinkle with roasted pecans and top with a dollop of yogurt.

The Culinary Chase’s Note:  Keep some of the citrus juice and use in a salad dressing or sprinkle over the fruit slices before adding the pecans.  Use the pecan mixture for apple pie in a jar or sprinkled on other desserts.  The pecan mixture will keep in the refrigerator for a month.  Enjoy!

Citrus Fruit Salad with Roasted Pecans
 
Prep time
Total time
 
Sometimes you just want a bit of sunshine at your table and these citrus fruit slices does just the trick!
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • 1 orange, segmented
  • 1 pink grapefruit, segmented
  • plain yogurt
  • 1 cup pecans
  • olive oil
  • ½ teaspoon sea salt
  • mint sprigs – optional
Instructions
  1. Preheat oven to 375f. Line a cookie sheet with foil. In a bowl add pecans and a splash of olive oil. Toss too combine. Pour pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Once you get past the 10 minute mark, keep an eye on them as the pecans can quickly turn too dark which will result in a bitter, burnt taste. Remove from oven and allow to cool completely. Once cooled, place into a food processor and process until a course, crumbly meal forms. Add a tablespoon of sugar and combine.
  2. Arrange fruit in bowls, sprinkle with roasted pecans and top with a dollop of yogurt.
Notes
Keep some of the citrus juice and use in a salad dressing or sprinkle over the fruit slices before adding the pecans. Use the pecan mixture for apple pie in a jar or sprinkled on other desserts. The pecan mixture will keep in the refrigerator for a month. Enjoy!

 

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One Response to Citrus Fruit Salad with Roasted Pecans

  1. Minnie@thelady8home March 4, 2015 at 07:40 #

    So refreshing! Looks yummy, very very yummy.