Honey Jalapeño Citrus Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yields 2 Servings


  • 1 teaspoon jalapeño pulp (see recipe instruction no. 1)
  • 2 teaspoons honey
  • 1 teaspoon lemon juice
  • ½ teaspoon lime juice
  • About 1 orange
  • About 1 Blood orange
  • About ½ grapefruit
  • Lime and lemon zest for garnish


  1. Use a Microplane grater/zester to grate the jalapeño pepper into pulp. If you don’t have one, use a knife to finely chop the pepper until you have a purée.
  2. In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside.
  3. Now peel and then cut all of the citrus into approximately ¼-inch slices — just like this.
  4. Arrange a stack of citrus on two serving plates — in any order you’d like, with about 1 teaspoon of the honey-jalapeño dressing between each slice.
  5. Garnish with lemon and lime zest and serve chilled or at room temperature.

Recipe from Cooking on The Weekends, 2014