Citrus Salad with Fresh Mint

Citrus Salad with Fresh Mint


2 large navel oranges
1 large ruby red grapefruit
1 fresh pineapple, peeled, cored, and sliced ¼ inch thick
Grapefruit Syrup (recipe follows)
¼ cup loosely packed fresh mint leaves, thinly sliced

6 ounces (½ of 12-ounce bottle) red grapefruit juice (about ¾ cup)
¼ cup Dierbergs sugar
1 tablespoon finely diced crystallized ginger


Use sharp knife to cut off ends of oranges and grapefruit. Place oranges and grapefruit on flat end. Cut away peel following curve of fruit and removing all white pith. Cut oranges and grapefruit crosswise into slices.

On platter or in shallow serving dish, alternate slices of oranges, grapefruit, and pineapple, overlapping slightly. Drizzle Syrup over top. Garnish with mint.

In small saucepan over medium-high heat, combine grapefruit juice and sugar; bring to a boil. Add ginger; reduce heat and simmer until reduced by half, about 15 minutes. (Mixture will be consistency of syrup.) Allow to cool slightly before drizzling over Citrus Salad.

Makes about ⅓ cup

Per 1 tablespoon: Calories 49 • Cholesterol 0mg • Fat 0g • Sodium 1mg Carbohydrate 12g • Protein <1g • Fiber 0g

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 129
Cholesterol: 0 mg
Fat: <1 g
Sodium: 3 mg
Carbohydrates: 33 g
Protein: 1 g
Fiber: 3 g