Citrus and Mint Salad
Servings: 2 large main course salads or 4 small side salads
3 ruby red grapefruits, peeled, pith removed and supremed
3 navel oranges, peeled, pith removed, and supremed
2 clementines, peeled, and sliced into 1/4″ slices
2 blood oranges, peeled, pith removed, and supremed
1/2 lemon, peeled, pith removed, and supremed
1 lime, peeled, pith removed, and supremed
1/4 cup granulated sugar
2 tablespoons fresh mint leaves
1. In a large bowl, combine all the fruit (I used a paring knife to slice off the tops and bottoms off of each fruit, then carefully peeled the rind of with the knife. Once I got to that point, I carefully slit each segment of fruit free of its membrane. Time consuming? Yes. Worth it? Yes.)
2. Chill until ready to serve.
3. Meanwhile, in your food processor, combine the sugar and mint leaves and pulse until the mint is finely chopped.
4. Sprinkle desired amount of sugar over the fruit and serve immediately.