Citrussaladwithmintsugar Recipes

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CITRUS SALAD WITH MINT SUGAR



Citrus Salad with Mint Sugar image

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 7

7 each of grapefruits, navel oranges, tangerines, and clementines
2 lemons
2 limes
2 tablespoons grand Marnier (optional)
1/4 cup sugar
2 tablespoons chopped fresh mint
8 kumquats,thinly sliced (optional)

Steps:

  • Cut peel and white pith from all fruit except kumquats. Slice clementines crosswise into 1/4" slices. Cut between membranes of remaining peeled fruit to release segments. Mix fruits in a large bowl. Add Grand Marnier, if using; toss gently to incorporate. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.

CITRUS SALAD WITH MINT SUGAR



Citrus Salad with Mint Sugar image

Categories     Salad     Breakfast     Brunch     No-Cook     Quick & Easy     Grapefruit     Orange     Mint     Winter     Pomegranate     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

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

Steps:

  • 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.

CITRUS SALAD WITH MINT SUGAR



Citrus Salad With Mint Sugar image

Found another recipe for the use of all the citrus in our neighborhood. This is so refreshing, it is a perfect brunch salad to go with an egg dish or on it's own. You may want to pith the fruit the night before as it can be a little time consuming, but the fruit keeps well. I used the dried cranberries, because I had them on hand, but the pomegranate seeds are probably more colorful. Medical Alert: Grapefruit can interact negatively with some medications, check with your pharmacist or doctor.

Provided by Debloves2cook

Categories     Citrus

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

2 white grapefruits
2 pink grapefruit
6 large navel oranges
1/4 cup dried cherries or 1/4 cup pomegranate seeds
1/2 cup fresh mint leaves
1/4 cup sugar

Steps:

  • 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 or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl.
  • Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.

Nutrition Facts : Calories 151.7, Fat 0.4, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 38.8, Fiber 5.2, Sugar 28.9, Protein 2.3

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  • Cut peel and white pith from all fruit except kumquats. Slice clementines crosswise into 1/4” slices. Cut between membranes of remaining peeled fruit to release segments. Mix fruits in a large bowl. Add Grand Marnier, if using; toss gently to incorporate. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Combine sugar and mint in a small food processor. Pulse until mint is finely chopped. Transfer fruit to a large bowl, scatter kumquat slices over, if using, and sprinkle salad with 2 Tbsp. mint sugar. Serve remaining mint sugar alongside.


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