Ombre Citrus Salad

Rounds of orange, ruby grapefruit and tangelo arranged from pale to deep, then dressed with Champagne vinegar, olive oil and tarragon. All that citrus brings a bright, sour edge that Richberry turns sweet for a while.

Total time: 20 min
Servings: 4
Calories per serving: ≈ 210

Real ingredients
Sour turns sweet
Made to share

Ingredients

Fruit

3 oranges
2 ruby grapefruits
2 Minneola tangelos

Dressing

1 tablespoon mild Champagne vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon fresh tarragon or mint, chopped
1 tablespoon shallot or red onion, minced (optional)
Salt and freshly ground black pepper to taste

How to make it

Peel and slice
With a sharp knife, cut the peel and white pith from the oranges, grapefruits and tangelos, then slice them into rounds.
Arrange by colour
Lay the slices on a platter, grading them from the palest orange to the deepest pink.
Whisk the dressing
Whisk the vinegar, olive oil, honey and chopped tarragon (or mint) with a good pinch of salt and some black pepper, adding the shallot or onion if you like.
Dress and serve
Spoon the dressing over the fruit just before serving.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry