The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.
For irresistible flavor, I highly recommend toasting your own pistachios (see note below). Once toasted, the pistachios can be stored in the fridge for up to a month and sprinkled over anything from salads to desserts. Try stirring the vanilla-infused honey into your favorite herbal tea or enjoy it drizzled over pancakes or waffles.
Citrus Salad with Vanilla-Bean Honey, Pistachios and Yogurt
Any combination of citrus fruits can be used here. If you have fresh mint on hand, a few torn leaves make a lovely addition.
1 pink grapefruit
2 blood oranges
1 navel orange
1 Cara Cara orange
2 tablespoons toasted pistachios, roughly chopped (see note)
2 tablespoons vanilla-bean honey (recipe follows)
Sheep milk yogurt or Greek yogurt to serve
Cut skin from grapefruit and oranges and slice fruit into ¼ inch rounds. Layer citrus in 2 bowls, alternating oranges and grapefruit. Drizzle each bowl with a tablespoon of honey and sprinkle with pistachios. Serve with yogurt on the side.
Place a jar of honey in a bowl of boiling water and set aside. Split ½ vanilla bean in half lengthwise; remove seeds with the tip of a small knife and place in a small bowl, reserving the pod as well. Once honey has softened and melted slightly, remove ½ cup from jar and add to vanilla. Stir well to combine and place in a small jar with the vanilla pod.
Preheat oven to 300 degrees F. Spread about a cup of whole, raw pistachios over a baking sheet and place in the oven. Toast for 6 to 8 minutes or until fragrant. Remove from oven and allow to cool. Store in a jar in the fridge for up to 6 weeks.
Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.
Photo by Stephen Johnson