Citrus Salad

Citrus Salad with oranges and grapefruit

Grapefruit: so tasty, but is it worth the work? Although we like grapefruit, it tended to be left in the bottom of the fruit drawer because it took an extra step before eating. We've found we eat it much more often if we prep it ahead of time. Still, not everyone in our house is sold on grapefruit. The mix of fruit in this citrus salad works because everyone can pick out what they like. It's fresh and light and great for brunch or brupper.

Citrus Salad
2 grapefruits
2 navel oranges
1 can mandarin oranges, drained

• Remove fruit from the grapefruit. You can do this the traditional way, by cutting it in half and using a spoon or knife to remove the sections. An alternative that I like goes something like this

• Cut off the top and bottom of the grapefruit.
• Make a cut down the fruit through the peel but not far into the flesh.
• Open the fruit at the cut.
• Remove the sections by peeling back the membrane.

• Section the orange. You can peel it and add the segments or cut off the peel and slice like this

• Cut off the top and bottom of the orange.
• Set the orange on the flat bottom and cut down around taking off the peel and the pith.
• Quarter the orange; then slice it.

 

• Combine grapefruit segments, orange slices and mandarin oranges in a bowl and gently stir.

Notes: If you aren't serving immediately, you'll want to drain off some of the juice that will accumulate before you serve the salad. Save the juice--it's delicious.

Question: Which do you prefer, oranges or grapefruit?