Citrus Salad with Buffalo Burrata, Herbs & Honey

Bright Florida citrus is the perfect cure for those Winter Blues.

Welcome to the end of week 1 of my Clean Eating month. If the Winter Blues have got you down and you just want carbohydrates and sugar, I have the remedy for your sickness: my bright, vitamin rich- Citrus Salad with Burrata, Honey and Herbs.

Juicy Grapefruit, Oranges, Tangerines & Carambola will make this salad sing

This is not your typical ambrosia with hours of slicing, segmenting and calorie laden coconut on top. This is a simple salad gorgeous enough for a champagne brunch, the dinner table, a light breakfast (assemble the night before to make it really easy) or a light snack through the day.

The rich creamy burrata will satisfy your craving for something hearty, the fresh local honey gratifies the sweet tooth cravings while being good for you and the Vitamin C filled citrus is perfect to ward off winter colds, flus and it just tastes fantastic. Yesterday, Hunky Hubbie and I visited the Hollieanna Groves stand in Maitland, Florida. It is only open during the winter months so a visit there several times during the chilly winter here in Florida is a must. They offer great mail order citrus as well. We picked up a basketful of honeybells, ruby red grapefruit and red navels along with a few tangerines and other goodies ( perhaps a slice of their famous key lime pie) . I was inspired to make this salad again after I made it last year with a fresh burrata. The tang of the citrus and the creamy burrata marry well. I opted to add in a juice infused honey drizzle. I blended local Pasco county honey (a Christmas gift from my sister) with fresh lime zest, juice of a lime and a squeeze of a bit of leftover orange juice. Yum. Drizzle this all over your salad and call it healthy and fresh.

Red Navels, Sugar Belles, Florida Navels, Ruby Red Grapefruit, March White Grapefruit, Temple Tangerines and Honeybell Tangelos are plentiful in the Winter in Florida

Citrus salad with burrata, Herbs & honey

  • Various local citrus- red navel oranges, ruby red grapefruit, tangerines, Honeybells, white grapefruit- whatever you can find in your market.

  • 1/4 cup local honey

  • 1 ball of fresh Burrata buffalo milk cheese

  • 1 tsp fresh lime zest

  • Juice of one lime

  • 1 TBSP fresh orange juice

  • 1 tsp fresh thyme leaves

  • 1 tsp fresh mint leaves, torn in small pieces

  • 1 Carambola ( star fruit) optional

Instead of time consuming sectioning the citrus for slices of “supremes”, we simply slice with a serrated knife.

Method- Prep time 15 minutes. Serves 4

  • With a sharp knife peel all the oranges and grapefruit. Separate the tangerines into segments. With a serrated knife, slice the fruit into 1/2 round slices. Slice star fruit. Arrange on a platter overlapping the fruit into “shingles”.
  • In a small bowl, mix the honey, zest and juice of 1 lime and 1 TBSP of orange juice until well combined. Slice through the burrata and arrange in center of fruit.
  • To serve, drizzle the honey over the fruit and cheese. Top with herbs.
Tackling these beautiful peels is my next project.
Last year I made this salad with blood oranges, red navels and ruby red grapefruit.

For a striking holiday platter consider using all pink citrus- such as blood oranges, ruby red grapefruit and sweet red navels. The colors create a stunning platter.

This massive jar of Pasco County honey was a Christmas gift from my sister.
A Buffalo burrata drizzled with local honey, lime zest and a splash of fresh juice is the surprise.
Not your grandma’s Ambrosia.

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