Winter Citrus Salad
2 red-fleshed grapefruits (such as Marsh Ruby, Rio Star, or Star Ruby)
3 blood oranges
3 navel oranges
4 satsuma tangerines, clementines, or other mandarins
1/3 cup sugar or 2 1/2 teaspoons powdered stevia
3 large kumquats, sliced
1 star fruit, thinly sliced seeds of 1/4 pomegranate
2 kiwi fruit, peeled and sliced
mint sprigs for garnish
Recipe Note: This can be assembled a few hours in advance, but don't add the kiwi until just before serving, as it contains an enzyme that can soften other fruits.
Nutrition FactsPer serving: 197 calories, 3% fat (<1 g; 0 g saturated), 92% carbohydrate (49 g), 5% protein (3 g), 7 g fiber, 108 mg calcium, <1 mg iron, 4 mg sodium.
Nutriton Note: This vivid winter salad is the perfect setting for all the jewels of winter and their myriad nutrients (antioxidants, potassium, lypocene, flavonoids, fiber, etc.). Improvise with as many types of citrus as you wish: orange, grapefruit, tangerine, even lime and kumquat. Add vitamin C-rich kiwi and star fruit, then take it over the top with pomegranate seeds.
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Directions1. Using a citrus zester, remove several strands of zest from a grapefruit, blood orange, navel orange, and mandarin; set the zest aside.
2. Peel the grapefruits, oranges, and mandarins; section the fruit over a serving bowl, removing all traces of pulpy membrane and reserving it in a separate bowl. When you've removed all the sections, wring out the remaining membrane with your hands to extract about 1 cup of juice; discard any remaining pulp and seeds.
3. In a medium saucepan, combine the juice with the sugar or stevia. Bring to a boil; add citrus zest, kumquats, and star fruit. Simmer over low heat for 10 minutes. Cool, then pour over the citrus sections. Top with pomegranate seeds; cover and chill until ready to serve. Just before serving, add kiwi and garnish with mint.