Citrus-blueberry salad with almond-mint sugar

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 9

This elegant fruit salad will be the perfect addition to any event or a friendly Sunday brunch. Peeled red and yellow grapefruit segments, along with sweet Navelina orange, are tossed with fresh blueberries and drizzled with a light honey-citrus syrup with ginger. As you peel the citrus segments, hold them over a bowl to catch the juices—they'll be used to make the dressing. Let the fruit sit in the refrigerator for a few hours after drizzling with the dressing. Serve in elegant bowls or glasses, sprinkled with almond-mint cane sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups chopped toasted almonds
1/4 cup pure granulated cane sugar
8 fresh mint leaves, chopped
2 red grapefruits, segmented (collect the juices)
2 yellow grapefruits, segmented (collect the juices)
2 Navelina oranges, divided into segments (collect the juices)
2 tablespoons of honey
2.5 cm ginger root, cut in half
2 cups fresh blueberries, sorted and rinsed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Oranges, grapefruit, blueberry, ginger root, almond, honey, mint, syrup

Cooking the dish according to the recipe:

Place the almonds, sugar, and mint in a food processor and pulse lightly until a coarse crumble forms. Transfer to a small bowl.
Combine grapefruit and oranges in a large decorative bowl.

Combine the citrus juices in a small saucepan (you should have at least 2 cups of juice; if not, add freshly squeezed orange or grapefruit juice). Add the honey and fresh ginger and bring to a boil. Cook until the mixture has reduced by half. Remove from heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the syrup over the citrus fruits. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
Just before serving, add the blueberries. Sprinkle with almond flakes and serve.

Categories:

recipe / Healthy eating / Healthy snacks / Food processor / Breakfast / Festive dishes / Party Dishes / Desserts / Fruit desserts / Salads / Fruit salads / Bobby Flay

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