Fast Recipes

Citrus salad in white wine and thyme syrup

Australian Gourmet Traveller fast dessert recipe for citrus salad in white wine and thyme syrup

By Lynne Mullins
  • Serves 6
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  • 2 blood oranges
  • 2 ruby oranges
  • 2 navel oranges
  • 4 black or green figs, halved
  • To serve: double cream, optional
  • 250 ml fruity white wine, such as riesling
  • 330 gm caster sugar (1½ cups)
  • ½ lemon rind, thinly peeled
  • 1 tbsp thyme leaves


  • 1
    For wine syrup, place wine, sugar, lemon rind and 1 cup water in a saucepan and stir over low heat until sugar dissolves, then bring to the boil and simmer over medium heat for 8-10 minutes or until syrupy. Discard rind, stir in thyme and cool to room temperature.
  • 2
    Using a small knife, cut rind and pith from citrus, then cut fruit into wedges and place in a large bowl. Pour wine syrup over and toss gently to combine. Divide salad among bowls and serve immediately topped with double cream, if using.


Drink Suggestion: NV Lindauer Fraise.