Ingredients
Equipment
Method
- Wash ripe oranges before cutting. Squeeze the juice, remove seeds and large membrane pieces, then measure 1/3 cup. Fine pulp may remain. Squeeze more fruit if needed to reach the full liquid measurement.
- Measure 2 tablespoons of pure raw honey into a small glass bowl. Scrape the measuring spoon so the honey goes into the bowl. Keep the honey and juice unheated.
- Add the measured orange juice and blend together by stirring with a fork, spoon or small whisk. Work around the base and sides until thick honey ribbons are incorporated and the mixture is uniform. The dressing should be light and pourable, not creamy or thick.
- Stir once more before using, then gently fold the dressing through the fruit salad you are preparing. One batch is the full 2-tablespoon-honey/1/3-cup-juice recipe. Make close to serving, or cover and refrigerate promptly while holding; do not leave at room temperature for more than 2 hours.
Notes
Makes one batch, with 2 tablespoons raw honey and 1/3 cup freshly squeezed orange juice. Measure the juice after squeezing, rather than assuming one orange gives a fixed amount. Remove seeds and large pieces of membrane; fine pulp may remain.
Keep both ingredients unheated. Stir across the bottom and sides until thick honey ribbons are incorporated. The dressing stays light and pourable, not creamy or thick like a sauce. Stir again before using if pulp has settled.
The 5-minute prep and total time are planning estimates for a small batch, including squeezing and mixing; there is no cooking time. Full GAPS once orange and honey are introduced, for fruit-based snacks between meals. Not an earlier Intro juicing or No-Plant recipe. No ketogenic menu ratio is provided. The dressing itself has no dairy, egg or nut ingredient.
Make close to serving. Cover and refrigerate promptly if holding, and do not leave at room temperature for more than 2 hours. Honey does not make the mixed fresh juice a shelf-stable preserve.