It’s cold and wet outside, but our kitchen garden (yours, too?) has an orange tree hanging with sunny fruit. For a recent brunch to thank our recipe retesters for their hard work, our food editor, Margo True, turned some of the oranges into a fruit salad that tastes like a mimosa. It’s fun and easy to make.
Oranges in the Sunset kitchen garden
Mimosa fruit salad
This is inspired by a recipe from Peggy Knickerbocker, a San Francisco cookbook author. The quantities are loose here—just play around to see what amounts you like.
Asian and Bartlett pears, sliced
Fuyu persimmons, cut in wedges
Juice of 1 orange
Zest and juice of 2 Meyer lemons
Honey, to taste
Sparkling wine, to taste
1. Make the salad: Cut off all the outer membrane from the oranges, following their curve with a sharp knife. Slice them crosswise and mix them in a bowl with the pears and persimmons.
2. Make the dressing: In a bowl, stir together the orange juice and lemon zest and juice. Stir in honey to taste. Gently toss with the salad. Just before serving, pour about half again as much sparkling wine as sweetened fruit juice over the salad.