Best 4 Fennel Fruit Salad Recipes

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**Fennel Fruit Salad: A Refreshing and Healthy Treat**

Discover the vibrant flavors of fennel fruit salad, a delightful symphony of sweet, tangy, and refreshing notes. This flavorful salad combines the unique anise flavor of fennel with a medley of juicy fruits, creating a dish that is both satisfying and nutritious. In this article, we present two variations of this refreshing salad: a classic fennel fruit salad and a tropical fennel fruit salad. Each recipe offers a unique twist on this classic dish, catering to different taste preferences and dietary needs. Explore the culinary journey of fennel fruit salad and relish the burst of flavors it brings to your table. Embark on a culinary adventure and discover the perfect balance of sweet, sour, and savory in this tantalizing dish.

Let's cook with our recipes!

FENNEL SALAD



Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL SALAD WITH CITRUS



Fennel Salad with Citrus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 grapefruit
Juice of 1 orange
1/2 cup mint leaves, torn
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 bulbs fennel, tops trimmed and reserved
2 Hungarian peppers, thinly sliced

Steps:

  • Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
  • Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
  • Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

CITRUS SALAD



Citrus Salad image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted

Steps:

  • Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
  • In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

SICILIAN-STYLE CITRUS SALAD



Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories     brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

  • Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
  • To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
  • Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
  • Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

Tips:

  • Choose the right fennel: Look for firm, white bulbs with no blemishes or bruises. The fronds should be bright green and feathery.
  • Slice the fennel thinly: This will help it to absorb the dressing and flavors of the other ingredients.
  • Use a variety of fruits: This will add sweetness, tartness, and texture to the salad. Some good options include oranges, grapefruit, apples, pears, and grapes.
  • Make the dressing ahead of time: This will give the flavors time to meld together.
  • Serve the salad chilled: This will help to keep the flavors fresh and crisp.

Conclusion:

Fennel fruit salad is a refreshing and flavorful dish that is perfect for a light lunch or snack. It is also a great way to use up leftover fruits. With its unique flavor and crunchy texture, fennel adds a delightful touch to this classic salad. When choosing fennel, look for firm, white bulbs with no blemishes or bruises. The fronds should be bright green and feathery. Slice the fennel thinly so that it will absorb the dressing and flavors of the other ingredients. Serve the salad chilled for a refreshing treat. Enjoy!

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