Group Title: Citrus desserts and cookies
Title: Citrus salads
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 Material Information
Title: Citrus salads
Physical Description: Book
Publisher: University of Florida, Agricultural Extension Service,
Publication Date: 1962
Copyright Date: 1962
 Record Information
Bibliographic ID: UF00067884
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: 03557754 - OCLC

Full Text
IING FLORIDA

TRUS FRUITS


L7


. r


CITRUS SALADS


May 1962


UNIVERSITY OF FLORIDA
3RICULTURAL EXTENSION SERVICE
GAINESVILLE, FLORIDA


lor 229







































































COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture, Cooperating
M. O. Watkins, Director

2






Citrus Salads


Make citrus salads from fresh or canned fruit sections.
lere is how to prepare fresh citrus in a variety of ways.




To Peel a Grapefruit or
An Orange
1. Wash fruit.

2. Cut off peel at top and
bottom.
3. Set the fruit down on a
cutting board.
4. Cut off peel in strips from
top to bottom.


To Section a Grapefruit
or Orange
L. Wash and peel fruit.
i. Cut down along the mem-
brane, separating the sec-
tions.
1. Gently bring the knife
back out along the mem-
brane of the other side
of the section.
. Eat plain or serve in
salads, fruit cups or des-
serts.







To Prepare Grapefruit
Halves
1. Wash fruit.
2. Cut fruit in half.
3. Remove core by cutting
around it with knife c
kitchen shears.
4. Cut around each section
loosening f r u i t frol
membrane.
5. Serve on a plate to es
anytime, or as a firE
course for a meal.



To Prepare Orange
Cartwheels
1. Wash and peel orange.
2. Slice crosswise, making
circles.
3. Remove seeds.
4. Use slices to eat plain, i
a salad, or as a garnis
on the meat plate.



To Prepare Orange Bits
1. Wash, but do not pe
oranges.
2. Slice crosswise in circle
3. Cut in little bite-sis
wedges.
4. Serve on a plate and ei
with the fingers.
5. This is a good fruit snac
to eat between meals.


^gT
W P|rO






There is an endless variety of combinations for citrus salads.
Here are a few favorites:

Florida Fruit Salad.-Arrange grapefruit sections on salad
greens with melon balls and berries or cherries. Garnish with
watercress. Serve with French dressing.
Sarasota Salad.-Mold tomato aspic in individual ring molds.
Unmold and fill center with grapefruit sections. Serve with
mayonnaise.
Southern Salad.-Arrange grapefruit sections on salad
greens. Add spoonful of cottage cheese to which onion juice
or chopped chives have been added. Serve with French dressing.
Sunshine Special.-Alternate orange and grapefruit sections
on salad greens. Pile small grapes at side. Garnish with mint.
Serve with French dressing made with grapefruit juice.
Tossed Salad.-Break chilled crisp salad greens (lettuce,
watercress, escarole, romaine, endive, chicory) into small pieces
in large salad bowl. Arrange over greens, 1/ cups Florida
grapefruit sections, and 1/2 medium-sized avocado cut in wedges.
Add French dressing and toss ingredients together lightly.
Yield: About 6 servings.
Variations.-Add cup diced celery and 1 cup flaked crab-
meat, shrimp, diced lobster, diced chicken or turkey, slivered
tongue or ham.

Florida Special Salad
2 grapefruit 2 sweet peppers
2 oranges Romaine or lettuce leaves
1 avocado French dressing
Peel fruit, separate segments, slice avocado in thin slices.
Slice peppers in narrow strips. Arrange fruits alternately on
romaine leaves. Decorate with strips of pepper. Serve with
French dressing.

French Dressing
% cup grapefruit juice % cup olive oil
1 teaspoon paprika 1 teaspoon sugar
Blend seasoning with oil and juice. Pour into a bottle. Shake
well before using.






Citrus Fruit Medley


2 cups mixed fruit (equal
amounts of grapefruit,
orange and papaya)
12 pecan halves
1 teaspoon celery salt


6 maraschino cherries (for
color)
1 tablespoon sugar, if needed
1 tablespoon plain gelatin
(1 envelope)
% cup orange juice


Mix fruit, nuts, celery salt and sugar. Soften gelatin i
small amount of water; dissolve over boiling water. Mix int
orange juice. Arrange fruit-nut mixture in a flat dish or mok
Pour orange juice over fruit. Chill until set. Cut into servings
place on lettuce leaf and garnish with 1/2 teaspoon salad dres,
ing, 1/ teaspoon chopped pecans, 1 cherry cut in pieces. 6 to
servings.

Citrus Salad Party Tray


1 pink grapefruit, sectioned
and drained
1 white grapefruit, sectioned
and drained
2 oranges, peeled and cut into
crosswise slices % to %
inch thick

Dressing
1 egg
3 tablespoons lime juice


Crisp green lettuce leaves
1 cup fresh whole strawbe:
ries (if available)
1 cup blueberries (if avail-
able)
Sprigs of green mint



% can sweetened condensed
milk


Beat egg. Add lime juice and milk alternately, beating we
after each addition. The mixture should be thick. Chill.
Place a small round dish of salad dressing in the center of
round plate or tray.
Line the tray with lettuce leaves. Place mounds of fru
on the lettuce around the bowl of dressing in this order: whi
grapefruit sections, blueberries, orange slices, strawberries, pir
grapefruit sections, blueberries, orange slices, strawberries
Substitute green and purple grapes for berries, if you like. Maki
6 servings.

Grapefruit Salad


1 grapefruit, sectioned and
drained
1 No. 2 can pineapple chunks,
drained


1 pimento, sliced thin
1 3-ounce package cream
cheese cut in cubes
2 tablespoons salad dressing


Chill all ingredients.. Toss together lightly just before sei
ing. Serve on crisp lettuce.
Makes 4 servings.







Molded Grapefruit Salad
1 tablespoon plain gelatin % cup sour orange juice
(1 envelope) (lemon or lime juice)
1 cup cold water 1 pink grapefruit, sectioned
% cup boiling water 1 white grapefruit, sectioned
1 or 2 tablespoons sugar

Soften gelatin in cold water. Dissolve it in boiling water.
dd sugar and sour orange juice. Place grapefruit sections,
Iternating pink and white, in a mold. Pour gelatin mixture
ver them. Set in refrigerator to chill.
dressingg

% cup cottage cheese 1/ cup finely chopped pecans,
1, cup fresh orange juice peanuts or walnuts

Beat cottage cheese until smooth. Add orange juice, beat
ntil creamy. Add nuts. Unmold salad on lettuce leaf and
arnish with dreSsing. 6 servings,

Florida Salad Platter for a Crowd
4 cups diced cooked chicken, 1 cup mayonnaise or cooked
shrimp or lobster salad dressing
2 cups diced celery 4 cups Florida grapefruit
14 cup pimento sections
14 cup diced green pepper Tomato Aspic Ring
1% teaspoons salt
Section fresh grapefruit, or use canned sections.
Lightly mix together chicken, shrimp or lobster, celery, pi-
nento, green pepper, salt, mayonnaise, and 11/2 cups Florida
grapefruit sections. Turn out tomato aspic ring on a large chop
late, fill center with chicken salad, and garnish outside of ring
7ith remaining Florida grapefruit sections and crisp salad greens.
lakes 12 to 14 servings.
Tomato Aspic Ring
2 tablespoons unflavored 1% cups canned condensed to-
gelatin mato soup
2 cups grapefruit juice % teaspoon salt
Dash cayenne 1 teaspoon celery salt
Soften gelatin in 1/2 cup grapefruit juice for 5 minutes. Place
ver hot water to melt, add gelatin to juice and stir until dis-
)lved. Add soup, salt and celery salt. Mix and turn into a
-quart ring mold; chill in refrigerator until set.
Carrot, Orange, Raisin and Peanut Salad
1 cups finely chopped carrot % cup salad dressing
1% cups diced orange V cup chopped peanuts
V2 cup raisins
All ingredients should be cold. Toss carrots, oranges and







raisins together lightly with 2 forks, adding enough salad dress
ink to moisten. Serve on lettuce or chopped cabbage and garnish
with peanuts. Yield: 6 servings.

Cabbage and Grapefruit Salad
2 cups chopped cabbage 2 cups diced grapefruit
Ingredients should be cold. Combine cabbage and grapefrui
with enough Sour Cream Dressing to moisten. Yield: 6 serving

Sour Cream Dressing
1 teaspoon salt k teaspoon mustard
3 tablespoons lime juice or 1 cup evaporated milk, un-
vinegar diluted
Mix salt, lime juice or vinegar and mustard. Stir slowl:
into milk.
Citrus Pinwheel Salad

2 cups grapefruit sections or 1 3-ounce package cream
1 cup grapefruit sections cheese
and 1 cup orange sections % cup chopped nuts
Salad greens % teaspoon salt
1 tablespoon milk
Arrange salad greens on salad plates. Mix milk, cream cheese
salt and nuts. Roll into balls. Place in center of salad greens
Arrange fruit sections pinwheel fashion around cheese ball. I:
orange and grapefruit sections are used, alternate them in thl
pinwheel. 6 servings.

Luncheon Salad Plate
Place grapefruit, orange and tangerine sections on bed o
salad greens. Moisten 1/ cup cottage cheese for each serving
with 2 tablespoons citrus juice. Place on top of sections. Gar
nish with kumquat slices, mint or fresh berries. Serve as mail
luncheon dish with hot muffins, butter, and milk as the beverage





REFERENCES

Bulletin, Florida's Favorite Recipes for Citrus Fruits, written by Florids
Agricultural Extension Service, printed by Florida Citrus Com.
sion.
Source: Bulletin 167, Using Florida Citrus Fruits, 1958. Agricultural Ex
tension Service, Gainesville, Florida.




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