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Citrus fruit salad with spiced syrup
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Emma Franklin. Recipe photograph by Martin Poole
Citrus fruit salad with spiced syrup
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
184Kcal
Fat
3gr
Saturates
0gr
Carbs
38gr
Sugars
35gr
Fibre
4gr
Protein
3gr
Salt
0gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 4 blood oranges
- 5 clementines
- 75g golden caster sugar
- 2 star anise
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 25g pistachios, roughly chopped
Step by step
Get ahead
Assemble several hours in advance; cover and chill. Sprinkle with the pistachios just before serving.
-
Pare the zest from one of the oranges and put in a small pan with the juice of one clementine, the sugar, spices and 100ml water. Stir over a low heat until the sugar has dissolved; increase the heat and boil rapidly for 5 minutes or until syrupy. Set aside to cool slightly before discarding the spices and orange zest.
-
With a serrated knife, remove the peel and pith from the clementines and oranges. Slice into thin rounds, adding any juices to the syrup. Serve on a platter, drizzled with the warm syrup and scattered with the pistachios.