Caramel and Pistachio Citrus Fruit Salad

    25 min

    This is simple salad from Sophie Michell shows off the best of ClemenGold. The caramel sets to give crunch and texture and the pistachios and mint set off the deep orange colours.


    Cambridgeshire, England, UK
    3 people made this

    Serves: 4 

    • 150g caster sugar
    • 25ml water
    • 100g pistachio slivers
    • 8 ClemenGolds
    • 1 handful fresh mint leaves

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Peel the ClemenGolds carefully, removing as much pith as possible. Then slice the fruit whole into .5cm slices and arrange prettily onto a platter.
    2. Add the sugar and water to a small saucepan (try not to have any sugar crystals on the sides of the saucepan, as it will crystallise) and then place on a high heat. Bring to the boil, and keep on a rolling simmer until it turns a medium golden brown. Do not stir the pan, just swill it around now and again to spread the colour.
    3. When it has reached its golden hues, take off the heat and cool for 3 minutes. Please note that when it starts changing colour it will go really quickly, so watch it. It will also be incredibly hot, so be careful!
    4. When it has cooled off a little, drizzle it over the ClemenGolds and let it set, then sprinkle with mint and pistachios and serve.

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