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Cocoa Nibs Citrus Salad

By: 
Deborah R. Prinz
cocoa nibs citrus salad

Created by Rabbi Mark Hurvitz, this refreshing treat balances out the heaviness and bounty of any celebratory meal, such as a Passover Seder. Its pastel colors, dotted by cocoa nibs and pistachios, reflects bursts of spring in the natural world, and brightens any table. 

Makes 10 to 15 servings
Ingredients: 
1 grapefruit, peeled (membrane removed, optional)
2 navel oranges, peeled
3 blood oranges, peeled
4 clementines, peeled
Pomegranate syrup (optional)
Several tablespoons cocoa nibs, to taste
Pistachios, roasted and chopped
Directions: 
  • Cut the fruit into bite-size pieces and and place in a large serving bowl, preferably glass. Add the pomegranate syrup to taste.
  • When ready to serve, sprinkle the cocoa nibs and roasted pistachos over the fruit salad.

​Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.

Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. The newly released 2nd Edition of her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (Jewish Lights) contains 25 historical and contemporary recipes. The book is used in adult study, classroom settings, book clubs and chocolate tastings. She blogs at The Forward, The Huffington Post and onthechocolatetrail.org

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