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Fruit salad conjures up images of sad bowls of grapes and watery melon—but it doesn’t have to be that way. This sliced citrus with pistachio dust (from Kim Kushner’s new cookbook, The Modern Table) is proof that the dish can be gorgeous, delicious and impossibly easy to make. Serve it as a side or call it dessert.
“What in God’s name is pistachio dust? Exactly as it sounds,” she writes. “Pistachios are chopped ultrafine until they transform into a bright green magical dust that adds incredible flavor to ordinary foods such as oranges and grapefruit. Sometimes the simplest desserts are the most loved.”
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
¼ cup shelled and unsalted roasted pistachios, finely ground
6 to 8 assorted citrus fruits (oranges, clementines, tangerines, grapefruit or pomelos)
1. Using a sharp knife, slice off the top and bottom of the citrus fruit, just far enough to expose the flesh. Place the fruit cut-side-down so that it is sturdy on your cutting board. Cut away the peel and as much of the white pith as possible by following the citrus’s shape. Turn the fruit on its side and slice into ⅛-inch-thick slices. Repeat with the remaining citrus.
2. Arrange the citrus on a large platter, slighting overlapped. Sprinkle 1 or 2 tablespoons of pistachio dust over the citrus slices.
Note: To make ahead, the citrus fruit can be sliced in advance, covered and stored for up to 3 hours in the refrigerator. Sprinkle the pistachio dust just before serving. The pistachio dust can be stored in a small glass jar in your pantry or freezer for up to 3 months.