Our - and - Recipes

I'm enjoying the last of this year's mint leaves with this one from Epicurious.com

Citrus Salad with Mint Sugar

2 white grapefruits
2 pink grapefruits
6 large navel oranges

1/2 cup fresh mint leaves
1/4 cup sugar
Seeds from 1 pomegranate or 1/4 cup dried cranberries

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 bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.

Makes 6 servings.

Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC

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