Prep Time 20min
This colorful "salad" is perfect on weekend mornings. The fresh, bright flavors of the oranges and grapefruit awaken the senses and put everyone in a festive mood. Perhaps the best part about this dish is that all it requires of me in the morning is taking it out of the fridge.
by Alison Needham
What you'll need
- 6 navel oranges
- 3 grapefruits
- juice from 1 lemon
- juice from 1 lime
- zest from 1 lemon
- zest from 1 lime
- 2 tablespoons raw (turbinado) sugar
Notes:
Serves 6-8
How to make it
- Cut off orange peel of 5 oranges with a sharp knife, including all the white pith, leaving behind just the flesh of the oranges. Cut oranges into thin slices and arrange onto a platter.
- Cut off grapefruit peel in same manner and cut fruit into "supremes" or segments, leaving behind the white membrane. Arrange over orange slices.
- Finely grate the zest from the lemon and lime and place in a small bowl. Squeeze the juice from the remaining orange into the bowl as well as the juice from the lemon and lime.
- Drizzle juice mixture over the oranges and grapefruit and sprinkle with raw sugar. Cover and refrigerate for at least one hour, preferably overnight.
