In my house, this gorgeous cranberry-citrus fruit salad recipe was an instant hit. Ten years ago, I made it for a side dish to serve on Christmas morning, and it has constantly stayed on the menu ever since. This fruit salad makes the whole kitchen smell so wonderful – cranberries cooking on the stove top, oranges being peeled, grapefruit being sectioned. It is so tempting to try a piece of juicy ripe fruit or a spoonful of the stewed cranberries while assembling this salad! The cranberries and grapefruit are the more dominant fruit flavors, and the mint is so refreshing it would be a shame if it was left out. This recipe also has homemade lemon and orange peel in it along with some good, old-fashioned marmalade. With the unique combination of ingredients, you definitely get both sweet and sour tastes with every spoonful.
I always make this salad the day before to let the flavors meld. This salad tastes great even a couple days after assembling it. Just before serving, I add the sliced bananas and garnish with the fresh mint. One of my daughters doesn’t like fresh bananas, but she will gladly eat them in this salad. Also, all the citrus gives you 83% of your daily value of vitamin C!
I encourage you to try this recipe. It will definitely get your family’s attention the moment they lay their eyes on it, and they will be hooked with the first bite!
Cranberry-Citrus Fruit Salad: a unique blend of chilled cranberries, grapefruit, oranges, bananas and mint that has a refreshing sweet-tart taste.
- 3 medium to large oranges
- 3 medium grapefruit
- 3 medium bananas
- 2 cups fresh or frozen cranberries
- 3 Tbsp of homemade lemon & orange peel, optional
- 1/2 cup sugar
- 1/2 cup orange marmalade
- Cut the three grapefruits in half. Using a grapefruit spoon, remove the grapefruit sections and place in a bowl then squeeze all the juice from each grapefruit half.
- Peel and section the three oranges. Cut each section into bite sized pieces and place in a bowl.
- Measure out one cup of the freshly squeezed grapefruit juice. You can top it up with water if needed.
- Pour the grapefruit juice into a medium sized saucepan, add the sugar, marmalade and the lemon and orange peel. Bring the sugar syrup to a boil. Stir until the sugar is dissolved then reduce the heat.
- Add the cranberries and let the mixture simmer until the cranberry skins pop which will be around 8 minutes.
- Remove the stewed cranberries from the heat, place in a bowl, and allow to cool before adding the orange and grapefruit sections. Cover the bowl and chill for several hours or overnight.
- Just before serving, add the sliced bananas to the chilled Cranberry-Citrus Fruit Salad and garnish with the freshly chopped mint.