Every December I order three cases of citrus fruit from our local Future Farmers of America; one each of navel oranges, tangelos and pink grapefruit.  I enjoy giving fruit to neighbors, family and co-workers at a time of year when it seems like we're all overindulging. 

Still, I find myself with a lot of fruit.  So I make this simple salad a few times a week. I crave it as the days grow shorter and the snow starts flying. Once I make a batch I can't stay out of it, finishing it off as I do the dishes.  Some easy additions are maraschino cherries, mint or minced candied ginger.  It's a wonderful accompaniment to a dinner full of rich foods. 

Sunny Citrus Salad
2 navel oranges
2 tangelos
1 grapefruit
brown sugar, to taste

Peel and cut the citrus fruit into supremes.  Cut the supremes over your mixing bowl to collect the juice.  (Ming Tsai demonstrates how to supreme citrus below.) Blend the citrus wedges with brown sugar to taste.  Keeps well refrigerated for up to 3 days.

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