Almond Sunshine Citrus

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
14%
Almond Sunshine Citrus
30 min.
4
185kcal

Suggestions


Welcome to a burst of sunshine on your plate with our Almond Sunshine Citrus recipe! This vibrant and refreshing dish is not only a feast for the eyes but also a delightful treat for your taste buds. Perfectly suited for those following a vegetarian, vegan, gluten-free, and low FODMAP diet, this recipe is a versatile side dish that can elevate any meal.

Imagine the zesty flavors of freshly segmented navel oranges, juicy grapefruits, and the tangy notes of lemon and lime, all harmoniously combined to create a citrus medley that dances on your palate. The addition of toasted sliced almonds adds a delightful crunch, while the sweet citrus syrup, infused with almond extract, brings everything together in a symphony of flavors.

Ready in just 30 minutes, this dish is not only quick to prepare but also a healthy option, clocking in at only 185 calories per serving. Whether you're hosting a summer gathering, looking for a light side dish, or simply craving something refreshing, Almond Sunshine Citrus is sure to impress. Prepare it the night before to allow the flavors to meld beautifully, and serve it chilled for a truly invigorating experience. Get ready to brighten up your dining table with this deliciously simple recipe!

Ingredients

  • 0.1 teaspoon almond extract 
  • tablespoons almonds toasted sliced
  • small optional: lemon 
  • small lime 
  • large navel oranges 
  • medium ruby grapefruit red
  • 0.3 cup sugar 
  • medium grapefruit white

Equipment

  • bowl
  • sauce pan
  • knife
  • cutting board

Directions

  1. Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside. To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime.
  2. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
  3. In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool; stir in extract.
  4. Pour over fruit. Refrigerate overnight. Just before serving, sprinkle with almonds.

Nutrition Facts

Calories185kcal
Protein5.68%
Fat12.72%
Carbs81.6%

Properties

Glycemic Index
46.9
Glycemic Load
14
Inflammation Score
-8
Nutrition Score
11.040869592648%

Flavonoids

Cyanidin
0.12mg
Catechin
0.06mg
Epigallocatechin
0.13mg
Epicatechin
0.03mg
Eriodictyol
5.78mg
Hesperetin
37.92mg
Naringenin
29.17mg
Luteolin
1.63mg
Isorhamnetin
0.13mg
Kaempferol
0.04mg
Myricetin
0.15mg
Quercetin
0.81mg

Nutrients percent of daily need

Calories:184.77kcal
9.24%
Fat:2.91g
4.48%
Saturated Fat:0.24g
1.47%
Carbohydrates:42.01g
14%
Net Carbohydrates:36.82g
13.39%
Sugar:31.18g
34.64%
Cholesterol:0mg
0%
Sodium:2.15mg
0.09%
Alcohol:0.04g
100%
Alcohol %:0.02%
100%
Protein:2.92g
5.85%
Vitamin C:101.29mg
122.77%
Fiber:5.19g
20.75%
Vitamin A:1012.59IU
20.25%
Folate:50.56µg
12.64%
Vitamin E:1.6mg
10.66%
Potassium:352.55mg
10.07%
Calcium:85.46mg
8.55%
Magnesium:34.01mg
8.5%
Manganese:0.17mg
8.46%
Vitamin B2:0.14mg
8.38%
Vitamin B1:0.13mg
8.34%
Vitamin B6:0.15mg
7.63%
Copper:0.14mg
6.76%
Phosphorus:67.11mg
6.71%
Vitamin B5:0.55mg
5.54%
Vitamin B3:0.82mg
4.1%
Iron:0.64mg
3.58%
Zinc:0.32mg
2.14%