Citrus Fruit Salad with Vanilla Cardamom Syrup

Step up your fruit salads with this sophisticated citrus fruit salad recipe. Sweet and zesty segments of red grapefruit, orange and tangelo served in a sweet vanilla cardamom syrup. This isn’t your ordinary fruit salad and is sure to impress.

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Which citrus to use in fruit salad

In this recipe I used ruby red grapefruit, Cara Cara oranges (a sweet navel orange) and tangelos. Tangelos are a cross between a tangerine and a grapefruit.

You can use other types of citrus, depending on what you have on hand or what is in season. However, for best results make sure to use a combination of citrus fruits with different colours and flavours. And make sure to include enough sweet citrus to balance any tart grapefruit. Any of the sweet orange varieties will work well.

Seedless varieties are best, otherwise you will need to remove any seeds for best results.

Citrus fruit salad ingredients

This simple citrus fruit salad only has a few ingredients. The main ingredients is the citrus fruits. You’ll need a mix of 5 to 6 medium to large citrus (grapefruit, oranges, tangelos or similar).

As you will be peeling the citrus, you need only rinse them first. For store bought citrus, you you won’t need to remove any citrus wax before using.

For the salad you’ll need:

• 5 -6 medium to large citrus such as red grapefruit, sweet oranges and tangelos

For the syrup:

• 2 Tablespoons caster sugar
• 4 Tablespoons lime juice (2-3 limes)
• 8 cardamom pods, gently crushed
• 1/2 teaspoon vanilla extract
• 1 cinnamon stick
• fresh mint to garnish

The syrup is gently flavoured with cardamom. Ideally use fresh cardamom pods, crushing them gently with a knife before adding to the syrup to release the spice flavour. However, if you don’t have fresh cardamom pods, you could substitute cardamom seeds (1 teaspoon) or ground cardamom (1/2 teaspoon).

Method

Using a sharp knife, peel each of the citrus fruits and cut into segments. Segments (called ‘supremes’) should be free from any white membranes. Remove any seeds.

For instructions on how to cut citrus without the membranes, see our post on how to cut an orange into segments the fancy way.

In a small saucepan, add the caster sugar, lime juice, vanilla extract and cinnamon stick. Crush the cardamom pods gently using the side of a knife and add to the saucepan.

Warm the syrup ingredients gently over to low to medium heat, stirring, until the sugar has dissolved. Set aside to cool.

Arrange the citrus slices in a serving bowl. Pour over the cooled syrup. Let the fruit salad stand for 15 minutes or place in the fridge to chill until you are ready to serve. Garnish with fresh mint before serving.

This recipe serves 4.

Making ahead and storage

Citrus fruit salad is best enjoyed the same day, otherwise the segments will become soft and break up. However any left overs can be kept in the fridge well covered for up to 3 days.

More citrus inspired recipes

Citrus is delicious in savoury salads as well as sweet. Try our easy prawn and red grapefruit salad with almonds or simple mandarin orange salad with turmeric dressing. If you have lots of oranges to use up, try making your own dried orange slices, which make the perfect garnish for drinks or sweet and savoury dishes. Or use oranges to make a delicious orange vinaigrette salad dressing. You’ll find lots of delicious citrus recipes on our recipes page.

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Citrus Fruit Salad with Vanilla Cardamom Syrup

Elise

Vibrant fresh citrus colours and flavours with sweet vanilla spiced syrup

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Australian

Servings 4

Calories 138 kcal

Equipment

• 1 small saucepan
• 1 sharp knife
• 1 chopping board
• 1 citrus juicer
• measuring spoons

Ingredients

  

• 5 medium to large citrus fruits (red grapefruit, sweet orange, tangelo)
• 1/4 cup caster sugar
• 4 Tablespoons lime juice (from 2-3 limes)
• 1/2 teaspoon vanilla extract
• 8 cardamom pods (or 1 teaspoon cardamom seeds or 1/2 teaspoon ground cardamom)
• 1 stick cinnamon
• fresh mint sprigs to garnish

Instructions

 

• Using a sharp knife, peel each of the citrus fruits and cut into segments. Segments (called 'supremes') should be free from any white membranes. Remove any seeds.

  For instructions on how to cut citrus without the membranes, see our post on how to cut an orange into segments the fancy way.
• In a small saucepan, add the caster sugar, lime juice, vanilla extract and cinnamon stick. Crush the cardamom pods gently using the side of a knife and add to the saucepan.
• Warm the syrup ingredients gently over to low to medium heat, stirring, until the sugar has dissolved. Set aside to cool.
• Arrange the citrus slices in a serving bowl. Pour over the cooled syrup. Let the fruit salad stand for 15 minutes or place in the fridge to chill until you are ready to serve. Garnish with fresh mint before serving.

Notes

Citrus fruit salad is best enjoyed the same day, otherwise the segments will become soft and break up. However any left overs can be kept in the fridge well covered for up to 3 days.

Keyword cardamom, fruit salad, grapefruit, lime, mint, orange, tangelo, vanilla