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Citrus Salad With Mint Sugar

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“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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.)
  2. Place mint and sugar in processor or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl.
  3. Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.

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