Citrus Salad with Orange Blossom SyrupVeg

1

In a pot, combine the white sugar, orange juice, and water.

2

Split the vanilla bean down the middle to expose the seeds and add them to the pot along with the bean pod.

3

Crack the cardamom pods open to release the seeds and add them to the mixture.

4

Stir in the orange blossom syrup.

5

Place the pot on the stove and simmer for about 10 minutes until the mixture reduces into a honey-like consistency.

6

Remove from heat and let it cool completely.

1

Slice off the ends of each citrus fruit (orange, ruby red grapefruit, yellow grapefruit, and mandarin).

2

Stand the fruit on its flat end and carefully cut away the skin and pith by running your knife down the sides.

3

Slice the peeled fruits into one-centimeter thick rounds.

1

Arrange the citrus rounds randomly on a serving plate to create a colorful, floral-like display.

2

Once the syrup has cooled, pour it evenly over the arranged fruit slices.

3

Garnish with the leftover vanilla bean pod on top and serve immediately.