Wednesday, February 2, 2011

Spiced Lavender Scented Citrus Salad, for Dessert

So many people are stuck inside this week with the catastrophic snow storms that has hit across the country.  I wanted to bring you all a little sunshine from California with a delicious Citrus Fruit Salad.  Most supermarkets carry citrus fruits year round. I hope you can make it to the store soon so you can bring a little sunshine home with you and make this salad.  It is really a refreshing, light, dessert. Enjoy!

Spiced Lavender Scented Citrus Salad
(recipes makes 4 servings)
¼ cup sugar (I used turbinado raw sugar)
½ cup water
1 star anise
3 whole cloves
3 whole allspice
⅛ teaspoon dried red pepper flakes
Lavender leaves and flowers (optional)
3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.

Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.
I served mine on a pretty butterfly plate that was a gift from a friend. Wishing for spring to come soon so I can make this again when the butterflies arrive.
Nutritional information provided by


  1. What a wonderful blog you have here! I am now a follower!

  2. Bernideen, Thank you for stopping by and for following my blog. I hope to share many of my favorite herbal cooking adventures.

  3. Wow, this is so pretty, and sooo fresh and wonderful looking!

    Carla, there are several types of lavender - are they all edible? I have two types growing here, but am not sure if it's okay to eat them. I've made lavender oil which I used in bath salts, but haven't cooked with them yet.


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