Citrus Salad with Mint Sugar

 

Fabulous winter fruit salad

This is a great fruit salad to serve at a brunch, which is exactly what I did. It has a very bright and fresh taste. The mint sugar is a critical element.

 

Ingredients:

• 5 or 6 large navel oranges
• 6 to 8 clementines
• 1 large lemon
• 1 large lime
• ¼ cup of granulated sugar
• ¼ cup of chopped fresh mint leaves

Peel the clementines and slice the fruit crosswise over a glass serving bowl to catch the juice (basically, it’s reasonable to make 3 cuts to form 4 slices of fruit per clementine). Place the clementine slices in the serving bowl and turn your attention to the remaining fruit. Cut the oranges, lemon and lime into (pithless) segments, again working over the serving bowl as much as possible to catch the juices as you work. Obviously, the segments of lime and lemon are quite tart and can be chopped to allow smaller sour bits to be distributed throughout the dish. Whatever, you prefer.

Wash and dry a handful of fresh mint leaves, removing the stems. Finely chop the mint, then mix it into the granulated sugar. This now divinely aromatic sugar can be placed in a serving dish alongside the fruit salad for your guests to sweeten their individual bowls of fruit to taste.

 

 

Segmenting citrus fruit is easier than it may seem. However, it’s quite a difficult procedure to explain. I’ll leave that to the internet. Here’s a link.......

http://www.thekitchn.com/basic-techniques-how-to-segmen-95740