Archbold, OH
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Recipe Corner

Citrus Salad With Mint Sugar



6 navel oranges
2 white grapefruits
2 pink grapefruits
1 pomegranate
1.2 cup packed fresh mint
leaves
1.3 cup sugar

Remove ends of citrus fruit with a sharp knife so fruit will sit flat on a cutting board.

Using the knife, cut away the peel from the fruit, making sure to remove the white pith as well, until only the flesh remains.

Holding fruit over a medium bowl, cut along either side of the membrane to release the citrus segments.

Quarter the pomegranate and remove the seeds; add seeds to the citrus. Refrigerate. This step may be completed up to six hours before serving.

Place the mint and sugar in a food processor. Pulse until the mint is finely chopped, scraping down the sides of the bowl occasionally.

Toss the mint sugar with the fruit, allow to sit 10 minutes, then serve.


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