Citrus Salad with Mint Sugar

by Brennans Market Admin

Serving Size: Serves 6


2 White grapefruits

2 Red grapefruits

6 large Navel Oranges

1/2 cup fresh mint leaves

1/4 cup sugar

1/4 cup dried cranberries or seeds from one pomegranate

Adapted From:

A great bunch recipe or for a special breakfast.

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.)

Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of the bowl. Sprinkle mint sugar and dried cranberries over fruit; serve.