Citrus and Kiwi Salad with Ginger Lemon Meringue

Ingredients

• 2 pcs Clementines (peeled and segmented (supremes))
• 1/2 pcs Pink pomelo (peeled, supremes and juice)
• 1 pcs Orange (peeled, supremes and juice)
• 1 pcs Lemon (zest and juice)
• 2 pcs Kiwi (peeled, cut lengthwise)
• 5 pcs Kumquat (thinly sliced, skin included)
• 10 pcs Fresh mint leaves (for garnish)
• 1 c. à café Fresh ginger (grated)
• 1 pcs Egg white (separated from yolk)
• 50 g Granulated sugar (added in a stream while whisking)

Instructions

1. Prepare the fruit

   Peel the clementines, pomelo, orange and lemon. Remove the supremes (segments without membrane) and place them in a large bowl. Squeeze the lemon, orange and pomelo to collect the juice. Cut the kiwis in half lengthwise, slice them thinly and add them. Thinly slice the kumquats (skin included) and incorporate them.

   Time: PT15M

2. Mix the ginger with the juice

   Grate the fresh ginger (about 1 tsp) and mix it with the collected citrus juice. Set aside this mixture, which will be used to flavor the meringue.

   Time: PT5M

3. Whisk the egg white to stiff peaks

   In a perfectly clean and dry bowl, whisk the egg white on medium speed until it becomes frothy.

   Time: PT5M

4. Incorporate sugar and zest

   Add the granulated sugar in a stream while continuing to whisk. Towards the end, incorporate the lemon zest and the ginger‑juice mixture. Whisk until you obtain firm and glossy peaks.

   Time: PT5M

5. Transfer the meringue to the piping bag

   Place the meringue in a piping bag fitted with a small plain tip.

   Time: PT2M

6. Plate the salad on the plate

   On a serving plate, arrange the citrus supremes, kiwi slices and kumquat rounds harmoniously. Add a few mint leaves for freshness.

   Time: PT5M

7. Add the meringue dollops

   Place small meringue rosettes of varying sizes on the salad, spacing them randomly.

   Time: PT3M

8. Caramelize the meringue with a torch

   Quickly pass the kitchen torch over each meringue dollop until a golden and slightly crunchy surface is achieved.

   Time: PT2M

   Temperature: high

9. Finishing and serving

   Scatter a few extra mint leaves on top, add a lemon zest and drizzle with a stream of fresh citrus juice just before serving.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

45 g

Fat

0.5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Clementines: mandarins
• Instead of Pink pomelo: red grapefruit
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Egg white: pasteurized egg white
• Instead of Granulated sugar: powdered sugar

Equipment Needed

• Cutting board
• Chef's knife
• Citrus press or extractor
• Fine grater
• Mixing bowl
• Whisk or electric mixer
• Piping bag with plain tip
• Kitchen torch
• Spoon or spatula
• Serving plate
• Small wooden spoon (for drizzling juice)

Critical Steps — Do Not Skip

• Remove the citrus supremes without membrane.
• Whisk the egg white to stiff peaks.
• Caramelize the meringue with the torch without burning it.

Chef Tips from the Video

• Use a paper bag with an apple to speed up kiwi ripening.
• For perfect supremes, use a very sharp knife and remove the white membrane.
• Fresh ginger adds a spicy note that balances the acidity of the citrus.
• A light drizzle of honey can be added if you prefer more sweetness.

Troubleshooting

Storage

Refrigerator: Keep refrigerated, ideally to be consumed within 4 hours.

Freezer: Not recommended, the meringue loses its crunchy texture.

Room temperature: Consume immediately, can stay up to 2 hours at room temperature.

Make-Ahead Tips

• Prepare the fruit mixture and juice ahead of time, keep refrigerated.
• Whisk the meringue just before serving to keep the crunch.
• Keep the torch handy for the finishing.