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This elegant and refreshing dessert layers fresh citrus with toasted pistachios and mint. Slideshow:  Thanksgiving Fruit Desserts 

Sarah Jordan
November 2013

Gallery

© Con Poulos

Recipe Summary

total:
45 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the vinegar and olive oil with the sugar, salt and the 1 tablespoon of chopped mint until the sugar is dissolved.

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  • Using a very sharp knife, peel all of the citrus fruits, being sure to remove any bitter white pith. Thinly slice the citrus crosswise and pick out and discard any pits. Layer the citrus on a platter or in glasses and drizzle evenly with the dressing. Garnish with the pistachios, kumquats and mint and serve.

Make Ahead

The citrus salad can be refrigerated for up to 6 hours. Garnish just before serving.

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