Citrus-Vanilla Salad

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  • Level: Easy
  • Total: 20 min (plus refrigerating)
  • Active: 20 min
  • Yield: 6 to 8 servings



  1. 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.
  2. 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.
  3. Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.