Frosty fall nights have officially arrived in San Francisco. I wore boots, a scarf, wool coat and a beanie for my walk to work this morning. With the cooler temperatures, all kinds of fresh citrus are also back in season. For the Halloween-themed brunch last week, I used one my favorite make-ahead recipes: citrus salad.
This is one of those recipes that is uses simple ingredients, glammed up by a little extra prep time. Just bring together fresh oranges, grapefruits and other citrus of your choosing and get to slicing. This blog has a good step-by-step tutorial on how to cut citrus slices:
Once you've cut all your fruit - you can get creative. For Christmas, I add a dash of syrup cooked with mulling spices and add pomegranate seeds. For the Halloween brunch, I left the citrus plain and topped it with toasted coconut right before serving in vintage champagne saucers. For a spicier selection, you could add a bit of jalapeno and avocado to the mix.
The best part? This dish is a snap to prepare a day in advance and dish up the morning of your party. One less thing to cook in the morning.