Moroccan Fruit Salad is a recipe that you are going to love! One of the salad ingredients is the interesting and delicious Ugli Fruit. It will definitely surprise you in this fruit salad. Ugli Fruit has a flavor that is sweet and deliciously refreshing! If you can not find Ugli Fruit or it is out of season, substitute tangerines, mangoes or oranges in this Moroccan Fruit Salad recipe. This salad is delicious served with a piece of creamy cheese.
Moroccan Fruit Salad Recipe
1 head romaine lettuce
1 head Belgian endive
1 cup fresh mint leaves
3 large oranges
1 Uniq (Ugli) Fruit
1/2 cup freshly-squeezed orange juice
3 tablespoons freshly-squeezed lemon juice
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons walnut oil
1/2 cup chopped dates or golden raisins
1/2 cup walnuts or macadamia nuts, chopped and toasted
1/2 cup slivered almonds, toasted
* This Uniq Fruit has various, odd shapes and its skin is pot-marked. It is a cross between a mandarin orange and a Pomelo (the original grapefruit).
When purchasing, look for fruit that is heavy for its size and do not be concerned about surface scarring, uneven color, or loose skin. They are often quite large, but the smaller fruit tend to be more flavorful and sweeter. Select fruit that is heavy for its size. Check for soft or brown spots and press those gently with a thumb. If it goes through the spot, it probably means the fruit is spoiled. There should be a slight give at the blossom end (opposite the nose) when pressed with a thumb. It is best if there is a bit of give to the fruit.
Wash and dry lettuce, endive, and mint; set aside in a large bowl.
Peel oranges and Uniq Fruit, removing all the pith. Divide into segments and place in a bowl.
In a small bowl, combine the orange juice, lemon juice, sugar, salt, cinnamon, and walnut oil; mix well and set aside.
Toss the chilled greens with the dressing to taste. Place greens on a large platter and top with orange and uniq fruit segments, dates or raisins, and nuts.
Makes 6 servings.
Source: Recipe from The Detroit News newspaper, January 28, 1997.