Citrus Fruit Salad with Rosewater, Dates, and Walnuts
This ombré of winter citrus – grapefruit, orange, tangerine, kumquat – sprinkled with the alluring flavors of rosewater, honey, olive oil, cinnamon, walnuts, dates, and mint works as well for an appetizer as it does for breakfast, brunch, or dessert.
Prep Time: 20minutes
1medium pink grapefruit
1large cara cara or navel orange
2medium blood oranges
5medium kumquats, thinly sliced, seeds removed
2-3large medjool dates, pitted and thinly sliced
1/3cuptoasted walnut halves, broken into quarters or coarsely chopped
Handful mint leaves
½ - 1teaspoonrosewater
1-2tablespoonsfruity olive oil
A few pinches cinnamon
Prepare the citrus by first cutting off each end. Stand each fruit upright and use a small, serrated knife to pare away the peel and any white pith, following the curves of the fruit. Slice the fruit crosswise into ¼ - inch thick rounds.
Arrange the citrus rounds on a platter in order of color.
Top with the kumquat slices, date slices, walnuts, and mint, then sprinkle with the rosewater and drizzle with olive oil, honey, cinnamon, and salt. Taste, adding more flavorings if you like.
Serve right away or let sit 10-30 minutes to marinate slightly.
Nutritional values are based on one of four servings.