Skip to main content
Epicurious
Bon Appétit

Citrus Salad with Mint Sugar

4.7

(44)

Recipe information

  • Yield

    Makes 6 servings

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

  1. Step 1

    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.)

    Step 2

    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.

TagsSaladGrapefruitCitrusFruitOrangeMintHerbs & SpicesPomegranateCranberryBerrySideBreakfastBrunchLunchDairy FreeGluten FreeNut FreeVegetarianVeganRawQuickEasy30 Minutes or LessNo-CookFood ProcessorWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.