Apple-Orange Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 navel oranges
  • 4 blood oranges
  • 3 tablespoons honey
  • 1 1 -inch piece ginger, thinly sliced
  • 1 green apple, thinly sliced
  • 1 red apple, thinly sliced
Directions

Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).

Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

Photograph by Anna Williams


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    This recipe is featured in:

    Winter Produce Guide