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Orange and Grapefruit Salad
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This sponsored content is a format made by or for an advertiser.
Preparation
30 min
Servings
6
Featured in RICARDO Magazine COLLECTOR'S ISSUE
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
1/4 honeydew melon, peeled
2 pink grapefruits
2 white grapefruits
4 oranges
Grated zest from 1/2 lime
1 tablespoon (15 ml) sugar (optional)
Mint leaves, for decorating
Preparation
With a peeler, make melon shavings. Cut into halves as needed. Set aside.
Peel the grapefruits and oranges to bare the flesh. To do this, cut the fruit at both ends. Place the fruit on a board. Cut the peel as closely as possible to the flesh. The white membrane must be completely removed. Slide the blade of a knife between each of the membranes so as to lift the supremes. Work over a bowl to collect all the juice.
Put the citrus fruit in a bowl. Add the melon, the zest and the sugar. Stir carefully. Place in the refrigerator until ready to serve.
Divide into 6 stem glasses. Garnish with mint leaves.
Note from Ricardo
Finely chopped mint can be added to the salad.
Personal Note
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
