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Citrus Salad with Orange Blossom Water, Pistachios and Silan

Citrus Salad with Orange Blossom Water, Pistachios and Silan

By Debbie Kornberg

This simple citrus salad with add a pop of bright flavors to any meal. It is wonderful to use as a side dish or even as a refreshing dessert. The dish can also be prepped a day or two in advance and keeps very well when left in prep container. 


Serves 8 – 10

1 Red grapefruit

1 Navel orange, or similar color

2 Cara Cara orange

2 Blood orange
2 Kiwi (if not in season, use strawberries)

1 - 2 tsp. Orange blossom water

1 Tbsp. SPICE + LEAF Galili Olive Oil
1½ Tbsp. Silan - date honey (can use regular honey too)

3 Tbsp. Pistachios, chopped (raw or toasted)

1 Tbsp. Sunflower seeds, (raw or toasted)

1 tsp. White sesame seeds, (raw or toasted)

1/8 tsp. SPICE + LEAF Essential Oatmeal Blend

NOTE: If these particular citruses are not available in the supermarket, just go for different varieties of citrus fruit that have different colors and flavors. Tangerines can work too – just watch out for the seeds. 



  1. Using a cutting board and knife, cut the top and bottom of each piece of fruit creating a flat surface for fruit to rest on cutting board right side up.  (Go in order of list of fruit above, there is a method to my madness.)

  2. Next, cut skin off of fruit, leaving only round flesh of the fruit. Each piece of fruit should still have a round shape to it. Make sure there is no remaining white membrane around fruit.

  3. Now place fruit on its side and cut each citrus into round slices. About 1/4 inch thick. Gently remove white pith from center of fruit. 

  4. Using a flat container, place a paper towel on the bottom of the container. Layer citrus starting with grapefruit on bottom. Add a paper towel separating each layer of citrus. (The paper towels help remove the excess citrus juice.)

  5. For cutting kiwi, use same cutting method, cutting top and bottom of fruit and then gently cut away skin of fruit. Once skin is removed, place on side and cut into round slices about 1/4 inch thick. 

  6. Place kiwi on top of paper towel for last layer. 

  7. Seal container with lid. When ready to plate, flip container upside down so grapefruit will be your first layer of fruit on top. Using a serving dish, begin to layer fruit with each citrus variety and kiwi. Dust all over with S + L Oatmeal Blend.

  8. Drizzle with the orange blossom water, olive oil, & silan. Then sprinkle pistachios, sunflower seeds, sesame seeds on top.

​Israeli Galili Olive Oil

Israeli Galili Olive Oil

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