Adam Liaw’s simple breakfast proves fruit salad isn’t just for summer

Name: Adam Liaw’s simple breakfast proves fruit salad isn’t just for summer
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 pink grapefruit; 1 orange; 1 mandarin; 1 lime; 2 tsp honey; juice of ½ a lemon; 3 tbsp marmalade; 1 cup thick yoghurt

Adam Liaw

May 2, 2024

Citrus fruit salad with marmalade yoghurt.William Meppem

easyTime:< 30 minsServes:4

Winter citrus is approaching its best in May and June, so it’s time to take it out for a spin.

Ingredients

1 pink grapefruit
1 orange
1 mandarin
1 lime
2 tsp honey
juice of ½ a lemon
3 tbsp marmalade
1 cup thick yoghurt

Method

Step 1
Peel all the fruit and remove the segments from the pith (see note) with a knife over a large bowl. Place the segments onto a plate or tray. Squeeze all the pith over a bowl to collect the juices and tip in any juices from the plate or tray. Reserve the skins for garnish.
Step 2
Warm the honey in a microwave for a few seconds until runny. Combine with the citrus juices, including the lemon juice, and pour over the segments.
Step 3
Mix the marmalade and yoghurt together. Arrange all the citrus segments on a plate and add a big dollop of yoghurt. Using a rasp grater, grate a little of the zest from the reserved skins on top and serve.

Note: The pith of citrus holds a lot of the fruit’s bitterness, and trimming most of it will leave you with a nicer texture. But it’s the combination of bitter, sweet and sour that makes citrus so appealing.