Gone are the days of the ho-hum fruit salad. Today’s variety of citrus fruits makes a no-cook morning or picnic side dish a party for the eyes and the palate. This beautiful fruit salad has spectacular texture thanks to its toppings, which include pistachios, pomegranate seeds and dukkah. Dukkah—an Egyptian condiment made from a mixture of herbs, nuts, and spices—is easy to make, and it adds flavor and texture to this simply beautiful gluten free fruit salad or anything else it tops.
Citrus Salad with Pistachio Dukkah and Mint
This slightly sweet variation of dukkah can garnish anything from fruit to ice cream and would also be fantastic to sprinkle over muffins before baking. Refrigerate any extra in a sealed container for 2 weeks.
We call for three types of oranges in this recipe, but you can use any combination of varieties, or just one, with delicious results. Make ahead tip: peel and slice the fruit the night before, cover, and refrigerate.
- 2 large navel oranges
- 2 Cara Cara oranges
- 3 blood oranges
- 2 pink or Ruby Red grapefruit
Pistachio Dukkah (Makes 1/4 cup):
- 2 tablespoons roasted pistachios
- 1-1/2 teaspoons white sesame seeds
- 1-1/2 teaspoons hemp seeds
- 1 tablespoon unsweetened coconut flakes or chips
- 1 teaspoon firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon fleur de sel or Maldon salt
- 2 tablespoons pomegranate seeds or dried cranberries
- 2 tablespoons fresh mint leaves torn into smaller pieces
- Labneh or coconut yogurt optional
Make the salad: Cut the peel and white pith from all the citrus. Slice the fruit into ½-inch-thick rounds and arrange on a large, shallow platter.
Make the dukkah: In a food processor, combine all the dukkah ingredients and pulse into a coarse spice mix. Set aside.
Just before serving, garnish the citrus with the pistachio dukkah and pomegranate seeds and mint leaves. Serve immediately, with labneh or yogurt on the side.
Photography Aubrie Pick