The-Sweet-and-Savory-of-Yummy: Part Deux

Cardamom Citrus Fruit Salad, originally uploaded by Elise Bauer.

I wish I had taken this photo--it's beautiful! And makes me want to make my citrus salad recipe again so I can also take a beautiful photo of a delicious, refreshing salad for my readers and Gracious Hospitality guests.

My research at www.epicurious.com paid off again with this other recipe for my Christmas Tea. It was a light, refreshing counterpoint to the prior courses of rich Quiche Lorraine and Roasted Winter Squash Soup.

This salad garnered rave reviews from everyone at my Christmas Tea; it's the perfect dish to spirit away the winter blues. However, the combination of mint and citrus makes it light and refreshing enough to make year-round.

Where I branched off from the recipe was 1) I also segmented a pummelo in addition to the grapefruit and oranges (to be adventurous), and 2) I used the dried cranberries because that was what I had.

Just an update on the comfort food poll to the right--"dessert" is winning, with "macaroni and cheese" in second place by two. Looks like the soupnuts and meateaters will be the "also ran" unless they rally the troops!

Where was I? Oh, the recipe! Here goes!

Citrus Salad with Mint Sugar

INGREDIENTS

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

PREPARATION

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.

Like all the recipes I've recently posted--wonderful for the next day's breakfast! bjh