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Citrus salad with fennel and pomegranate

A sunny citrus salad recipe with juicy blood orange and grapefruit segments and finely sliced fennel. All drizzled with tart, fruity pomegranate molasses and topped off with sweet/sour candied pomelo peel.
Servings: 4

Ingredients

sour candied citrus peel

  • 1/2 pomelo, 1 grapefruit, 1 orange, 2 lemons or 2 limes
  • 200g + 3 heaped tbsp golden caster sugar
  • 3 heaped tsp citric acid

citrus salad with fennel and pomegranate

  • 1 small or 1/2 large fennel bulb
  • 2 pink grapefruits
  • 1 blood orange
  • 4 tbsp pomegranate molasses
  • sour candied citrus peel
  • edible gold (optional)

Instructions

for the citrus peel

  • Wash the fruit and dry well. Using a vegetable peeler, cut lengths of peel from the fruit, avoiding as much of the bitter white pith as possible. Scrape off any pith still on the peel with a small spoon. Cut each piece of peel into 2-3mm strips.
  • Put 200g sugar in a medium saucepan and add 200ml water. Bring to the boil and simmer for about 5 minutes, until lightly thickened. Add the strips of peel, reduce the heat to low and simmer for 10-15 minutes, until the peel turns translucent.
  • Using a slotted spoon, transfer the peel pieces to a sieve and drain well. Put the remaining 3 heaped tbsp sugar and the citric acid into a plastic ziplock bag and shake to combine. Add the drained peel and shake to evenly combine.
  • Transfer the coated peel to a piece of baking paper, arrange in an even layer and leave to dry (a few hours).for the salad
  • Juice one of the pink grapefruit and add the juice to a medium bowl. Slice the fennel as thinly as possible (a mandoline is great for this) and add to the juice. Marinate the fennel in the grapefruit juice for a few hours, up to overnight.
  • Segment the remaining pink grapefruit and blood orange, discarding all the pith (see this tutorial on How to segment citrus if needed).
  • Either arrange all the salad components on a large platter for people to share or assemble the salads individually with a small heap of marinated fennel, 2 grapefruit segments and 2 blood orange segments on each plate.
  • Drizzle everything with the pomegranate molasses, sprinkle with a little flaky sea salt and top with the candied citrus peel. Gold dust optional!