Citrus Salad With Mint Sugar

Total Time
1hr
Prep 1 hr
Cook 0 mins

Found another recipe for the use of all the citrus in our neighborhood. This is so refreshing, it is a perfect brunch salad to go with an egg dish or on it's own. You may want to pith the fruit the night before as it can be a little time consuming, but the fruit keeps well. I used the dried cranberries, because I had them on hand, but the pomegranate seeds are probably more colorful. Medical Alert: Grapefruit can interact negatively with some medications, check with your pharmacist or doctor.

Directions

  1. Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
  2. Place mint and sugar in processor or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl.
  3. Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.

Reviews

(1)
Most Helpful

How delightful! I liked especially the mint sugar, could think of a lot of other uses for it, too.

rosslare June 10, 2011

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