As i said before in one of my other recipes, oranges are in full season now and why not make this beautiful recipe that I saw on Teresa Cutters beautiful blog “the healthy chef”.

This recipe can be served as breakfast or as an after dinner dessert, we personally like it as an afternoon snack with a nice scoop of greek yogurt ice cream, but you can have some plain yougurt with it or just as it is.

In the recipe she uses manuka honey, but we tried it with a bit lighter, using some nice agave syrup.

The combination of the citrus, yoghurt and the sauce make a really fresh and delicious treat, and it looks mouth-watering on the plate.



1 tangelo orange

1 blood orange

1 pink grapefruit

1 yellow grapefruit

1 valencia orange

1 mandarine

fresh herbs such a mint or thyme for garnish

2 tablespoon of agave syrup or honey

1/2 teaspoon of vanilla bean paste or extract

30 gr. (1/4 cup) pistacchio nuts chopped

OPTIONAL: thick natural or greek yoghurt to serve


  • peel all the citrus fruit, ensuring all the white pit is removed.
  • slice the citrus and arrange over a serving plate, alternating colours to make it look beautiful.
  • combine agave (honey) and vanilla then drizzle onto the citrus salad just before serving.
  • Garnish with pistacchio and herbs.

serve 2