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...
CITRUS SALAD
Time: 10 minutes
1 ruby red grapefruit
1 tangelo
1 honey tangerine
1 blood orange
fresh mint
honey
powdered ginger
cinnamon
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.
5 comments:
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?
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!
Great choice for the event: natural is so fresh and refreshing! Great spices!
Thanks, Helen!
Not worrying about eating fruit, are you?;)
Cinnamon is perfect company here, it's not ordinary but goes so well together with citrus!
Thanks!
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