For the salad

  • 8 baby potatoes
  • 3 pink Florida grapefruit
  • 1 small fennel, thinly sliced
  • 1 half cucumber
  • 1 avocado
  • 1 persimmon
  • 4 tbsps fresh pomegranate seeds
  • 2 sprigs of tarragon
  • 1 bag mixed salad leaves, including radicchio
  • 1 tbsp extra virgin olive oil
  • 12 king prawns

For the vinaigrette

  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 2 cloves garlic, crushed
  • 2 tbsps plus 1 tsp extra virgin olive oil


  1. 1

    Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk together the ingredients for the vinaigrette in a medium bowl.

  2. 2

    Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavour.

  3. 3

    Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing the prawns.

  4. 4

    Thinly slice the fennel and cucumber.

  5. 5

    Peel and cube the avocado and persimmon.

  6. 6

    Pluck individual tarragon leaves from the stem.  Set all ingredients aside.

  7. 7

    In a hot sauté pan, sear prawns in one tablespoon of olive oil. Cook the prawns for approximately one or two minutes on each side or until cooked. 

  8. 8

    Add grapefruit zest and reserved juice to pan. Combine prawns and remaining salad ingredients together, toss and serve.

All information supplied by Chingford Fruit Ltd on behalf of Florida Department of Citrus

Nutritional Details

Each serving provides
  • Energy 1130kj 270kcal 14%
  • Fat 14.0g 20%
  • Saturates 2.1g 11%
  • Sugars 13.0g 14%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

25.0g carbohydrate 5.1g fibre 8.2g protein

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