Saturday, May 17, 2008

Citrus salad

This is an old standby of mine, but I whipped it out to follow Jon's fish tacos, and it served as the perfect dessert. I know the goal is to eat more vegetables, but when fruit is so delicious, how can we stop ourselves? It still feels really good for us...


Time: 10 minutes

1 ruby red grapefruit
1 tangelo
1 honey tangerine
1 blood orange
fresh mint
powdered ginger

1. Supreme the fruit over a bowl, retaining as much of the juice as you can.
2. Add a teaspoon and a half or so of honey, powdered ginger, and cinnamon to taste.
3. Toss in a few fresh mint leaves, which you'll use later for garnish.
4. Chill for at least half an hour.

Yield: 4 servings

This post is part of Sugar High Fridays #43: Citrus.


michelle @ thursday night smackdown May 18, 2008 at 8:07 PM  

yum. if only i could supreme without causing massive citrus carnage, i would eat things like this way more often.

cinnamon and citrus is a pairing i'd never thought of, what's that like?

Ali May 18, 2008 at 11:46 PM  

I've only supremed a few times, but it gets easier each time. Check out the Simply Ming video I linked to in the instructions for the recipe... it really helped me perfect my supreming skills!

Cinnamon and citrus really just evokes Morocco for me, spicy and sweet and mysterious -- totally worth trying!

Helen May 29, 2008 at 10:28 PM  

Great choice for the event: natural is so fresh and refreshing! Great spices!

Ali May 29, 2008 at 11:29 PM  

Thanks, Helen!

Evelin May 30, 2008 at 11:45 AM  

Not worrying about eating fruit, are you?;)
Cinnamon is perfect company here, it's not ordinary but goes so well together with citrus!

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