Citrus-Vanilla Salad

Name: Citrus-Vanilla Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 3 navel oranges; 3 small pink or red grapefruits; 3 blood oranges; Juice of 2 lemons (preferably Meyer lemons); 1/4 cup sugar; 1 vanilla bean, split lengthwise, seeds scraped out

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Level: Easy

Total: 20 min (plus refrigerating)
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 20 min (plus refrigerating)
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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3 navel oranges

3 small pink or red grapefruits

3 blood oranges

Juice of 2 lemons (preferably Meyer lemons)

1/4 cup sugar

1 vanilla bean, split lengthwise, seeds scraped out

Directions

Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.