Citrus Salad with Mint Sugar
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: Epicurious.com
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.