You’d think that
having grown up in Malaysia I would have become accustomed to the exotic tropical
weather by now. I still find it a pain
to carry an umbrella with me, for you never know when the sun might blaze down
on you, nor do you know when the heavens might open up on you, drenching you in
an instant.
For the past
week or so, the weather has been a lot more temperamental than it is usually.
For most of last week, it rained and rained. Torrential rain together with lots
of thunder and lightning. Perfect weather to eat lots of comfort food, curl up
in bed and watch re-runs of Mad Men. And then Mr Sun decided to come to
play. Hot, humid, sticky weather which
requires one to have numerous showers a day, drinking lots of iced water and
living in my shorts and tank top.
I always find
that the heat reduces my appetite tremendously and more often than not you’ll
find me nibbling on little bits of salad or fruit to keep me going. So for days
as such, this salad is the perfect meal!
This Grapefruit
and Orange Salad is packed full of vitamins and flavour and just bursts with citrus-y goodness! It’s light and fresh and takes minutes to throw together. The
addition of pistachio nuts, gives this salad a crunch and contrasts wonderfully
with these citrus segments. The mint leaves add a lovely grown up touch to this
salad, but if you’re not too keen on fresh mint, leave them out! The dressing
is a lovely amalgamation of the excess citrus juices mixed with a small amount
of honey which cuts through the acidity of the grapefruit.
So whenever you’re
struggling with the heat, wherever you are, think of this salad and whip it up immediately, you’ll be thanking me. Trust me!
Grapefruit and
Orange Salad
Serves 2
Ingredients
1 large
grapefruit, segmented
1-2 oranges,
segmented
A handful of
Pistachio nuts
A handful of
mint leaves
½ tsp honey
Method
- Refrigerate the fruits for a few hours prior to preparation.
- Prepare the grapefruit and orange by segmenting it, and ensure that all the grapefruit pith is removed, as it is very bitter.
- Save the excessive juice and tip it into a small bowl. Mix the honey with the juice and set aside.
- Sprinkle pistachio nuts over the segments of grapefruit and orange and give it a quick mix.
- Plate the fruits and decorate with mint leaves.
- Lightly drizzle the dressing over the salad and serve.