Citrus Salad with Mint Sugar

Adapted from Bon Appetit (December 2003)

In some parts of the U.S., anything made with jello and marshmallows is called “salad.” Along those same lines, this is not your traditional salad. Unlike jello, this dish is made from ripe, seasonal whole fruit. It could be served as a light dessert if you were looking for a tasty, refreshing way to end a meal.

  • 2 large ruby red grapefruits
  • 4 large navel oranges
  • 1/2 cup fresh mint leaves
  • 2 tablespoons sugar
  • Seeds from 1 pomegranate
  • Using a sharp knife, cut away peel and white pith from grapefruits and oranges. Over a large bowl, cut between the membranes to release the segments. You should have a fair amount of accumulated juice.
  • Place mint and sugar in a small food processor and pulse until combined. Sprinkle mint-sugar mixture over fruit and toss gently to distribute. Divide fruit among 4 bowls, then top each with pomegranate seeds.
  • Quick Tips
  • 1. The original recipe calls for white grapefruit as well. I went to three stores and could not find them. If you have them, use them!
  • 2. Cutting up the fruit for this dish is somewhat labor-intensive. You can do this a day beforehand, if you’d like. Just cover and refrigerate until ready to use.
  • 3. If you do not have or do not like pomegranate, you can substitute 1/4 cup of dried cranberries or cherries.
  • 4. Vodka? Make a tasty cocktail using the strained juice from this dish. My version is here.

Preparation time: 20 minute(s)

Number of servings (yield): 4

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