This is a super easy recipe that is both delicious and gorgeous, so there is very minimal effort needed to achieve both flavor and presentation (a cook’s dream!). It’ also the perfect make-head dish, and we all know how I love that for efficient party planning!
I like to make this as far ahead as possible (night before is fine – just don’t add the mint, and be sure to cover well). Feel free to add any seasonal citrus to the below combination – and add more if you think you need it for the size group you are serving….this isn’t an exact recipe! I tend to eyeball things and taste alot! The technique used here is a basic one that you learn at culinary school – how to “Supreme” citrus. I explain in the recipe, but here is a great video from Saveur that helps to illustrate the technique better than my words probably do!
CITRUS SALAD WITH MINT
Serves 6-8 (just add more fruit to adjust quantities – you can’t mess this up!)
- 3 oranges (Naval or any basic variety)
- 3 Ruby Red grapefruits
- 3 Blood Oranges (when in season)
- Handful of fresh mint leaves
- Pomegranate seeds to garnish (if in season)
- Using a good sized, sharp knife, cut off the peels of all of the citrus fruits, leaving as much of the flesh on the fruit as possible. Do not peel with your hands, as you want to rid the flesh of the white “pith” that only a knife will remove as you cut through that layer to remove the peel.
- With a bowl underneath, take the peeled fruit with the exposed flesh (pith free) and cut out each section of fruit in between the membrane layers that separate each section. You will be left with the flaps of membrane with minimal flesh still attached. Use your hands to squeeze the juices out of this leftover membrane waste into the bowl over the beautiful fruit sections you just removed. Continue until all the citrus is sectioned.
- Add a handful of pomegranate seeds to the fruit for nice texture and pretty “jewel-like” pops throughout the salad.
- Toss everything and refrigerate before serving if you are making ahead.
- Just before serving, tear or gently chop the mint and add a tablespoon or two to the bowl of fruit (be careful not to over chop – mint bruises and turns black when it is cut, which isn’t very attractive for presentation! Tearing is the best way to gently break up the mint.
Switch up the fruit combos and send me your recipes or post in comments – I love to see the creativity and possibilities!