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Citrus Segments in Vanilla Bean Syrup


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  • 1 1/3 cup water
  • 2/3 cup sugar
  • 1 vanilla bean, split in half
  • 4 large navel oranges
  • 2 large grapefruits
  • fresh mint sprigs


Servings 6


Step 1

In a small saucepan, stir together the water and sugar; add the vanilla bean. Place over medium hear and bring to a simmer, stirring frequently to dissolve the sugar completely. Remove from the hear and let cool. Transfer the syrup to a bowl; discard the vanilla bean or save it for another use.

Section oranges and grapefruits: Using a small, sharp knife, cut off a slice from both the stem and blossom ends of each fruit, removing all the membrane in thick strips. Holding the fruit over the bowl of syrup to catch the juice, cut along the membrane on either side of each segment, letting the segments drop into the syrup. When sectioning the grapefruits, be sure to remove any seeds from the segments (loosen them with the tip of the knife), and then cut each segment in half to approximately the size of the orange segments before adding them to the syrup.

Using a spoon, gently toss the segments in the syrup until well coated. Cover and refrigerate until well chilled. Serve in small chilled bowls, garnished with mint sprigs.

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