Wholefood Recipes by Holly Davis
Citrus Fruit Salad with Almond Milk Jelly
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"Winter is the season for citrus and right now there are masses of varieties to choose from. I make this with whatever I have on hand. You might like to try lemonade fruit (a hybrid navel orange and lemon cross) its sweetness marries beautifully with sour limes and the deep flavours of ripe blood oranges" Holly Davis
Citrus Fruit Salad with Almond Milk Jelly
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"Winter is the season for citrus and right now there are masses of varieties to choose from. I make this with whatever I have on hand. You might like to try lemonade fruit (a hybrid navel orange and lemon cross) its sweetness marries beautifully with sour limes and the deep flavours of ripe blood oranges" Holly Davis
Servings Prep Time
6 15minutes
Servings Prep Time
6 15minutes
Ingredients
Servings:
Ingredients
Servings:
Instructions
    Citrus Fruit Salad
    1. Take each piece of fruit and cut off each end using a sharp knife
    2. Stand fruit on its flat end and slice off the skin, pith and membrane, exposing the flesh
    3. Slip the knife between the skin and membrane cutting out the individual segments
    4. Place the segments in a bowl and repeat. You will now have a bowl of citrus jewels
    5. Squeeze out the juice that remains in the skins
    Almond Milk Jelly
    1. Soak the gelatine in a bowl of cold water until softened, then drain well
    2. Place the vanilla bean and half the almond milk in a pan
    3. If you prefer a sweet jelly add a little maple syrup or raw sugar, to taste
    4. Heat to just below a simmer, allow to cool a little, then add the drained gelatine and stir until melted
    5. Pour into a serving dish and refrigerate for 8–12 hours
    6. Remove from the fridge 20 minutes prior to serving
    7. Serve in the bowl topped with the citrus salad or turn out onto a flat plate then top with the citrus salad and finely sliced lemon zest, pour the juice around the edge
    Recipe Notes

    You can use whatever citrus you prefer; the lime is quite sharp so best not to include too much. This salad can accompany sweet or savoury dishes and it makes a vibrant accompaniment to this rich and creamy almond milk jelly. You can make the almond milk jelly the day before as it take 8–12 hours to set.

    Making your own almond milk produces absolutely delicious milk with no additives and a deep almond flavour; it's well worth the effort. See recipe

    For a vegetarian jelly: Use agar agar in place of the leaf gelatine. Follow the directions on the pack. I prefer the agar agar flakes.

    More info about about Meyer Lemons

    Sources:

    • Image credits to © Holly Davis
    Holly Davis

    Holly Davis

    Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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