Winter Citrus Salad with Mint Sugar

Luisa Ormonde, an avid Sigona’s shopper and private chef from San Carlos, sent in a few of her fantastic recipes, such as one for Fresh Saporito Ravioli with Sage Butter & Toasted Walnuts, which we’ve shared with you before. Luisa loves working with seasonal products, and this is a recipe you won’t want to miss!

This seasonal fruit salad is a perfect compliment to a holiday brunch. It’s colorful, refreshing and easy! I love it because you can prepare the fruit the day ahead and mix the sugar and mint in just before. Note: Make sure your mint leaves are dry when you grind them with the sugar so it doesn’t clump.

Makes 6 servings

What you need:

• 4 Texas red grapefruits
• 6 large navel oranges
• Green seedless grapes
• 1/2 cup fresh mint leaves
• 1/4 cup sugar
• Seeds from 1 pomegranate
• Additional mint leaves for garnish

Cut peel and all the white pith from grapefruits and oranges. Cut each fruit into slices with a sharp knife. Arrange on platter, each slice slightly overlapping the other. Surround citrus with green grapes and sprinkle with pomegranate seeds. Cover and refrigerate until ready to serve.

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 over fruit just before serving.