The seasonal availability of citrus is impressively expansive. We have Valencia oranges in the summer, limes and lemons in the Fall, grapefruits, Navels, and Cara Cara oranges in the winter and of course, clementines... and mandarins for the holidays and early spring. In fact it’s quite amazing to think how many of these golden fruits bursting with vitamin C, are ready for harvest around the darkest, coldest shortest days of the year, just when we need them most.This Citrus Salad with Ginger Syrup celebrates the many seasonal varieties of citrus. Nature really is wonderful.
In a small saucepan bring water, sugar, and fresh ginger to a boil. Stir, then simmer for 10 minutes. Remove from heat and let steep for at least 15 minutes. Pour the syrup through a sieve into a bowl. Discard ginger. Let syrup cool slightly.
Meanwhile, finely grate 1 teaspoon of zest from the grapefruit, navel orange, and tangerine into a large bowl.
Using a sharp knife, cut the tops and bottoms of each citrus, stand upright and cut downward to remove the rind and pith in thick strips. Cut crosswise into ¼-inch slices. Toss the slices into the bowl with the zest and the minced crystallized ginger.
Pour the syrup over the citrus slices. Cover and chill in the refrigerator for 1 hour. Serve chilled with extra crystallized ginger.
Eating grapefruit can bring about adverse reactions to many drugs that are widely taken. Certain statins, immunosuppressant, and antidepressant drugs all react very badly when mixed with grapefruit. If you take a lot of medications, it is a good idea to check with your doctor to make sure that eating grapefruit or drinking grapefruit juice won’t cause a reaction to any of your drugs. Here’s a link to a short list from the Mayo clinic that will help you to decide if you need to ask.