"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Citrus and Blueberry Salad with Minted Almond Sugar Recipe

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This recipe for Citrus and Blueberry Salad with Minted Almond Sugar, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. toasted almonds, chopped
1/4 c, pure cane granulated sugar
8 fresh mint leaves, chopped
2 ruby red grapefruits, segmented and juice reserved
2 yellow grapefruits, segmented and juice reserved
2 navel oranges, segmented and juice reserved
2 T. honey
one 2" piece fresh ginger, cut in half
1 pint fresh blueberries, picked over and rinsed

Directions:
Directions:
Put the almonds, sugar and mint in a food processor and pulse briefly to make a course streusel-like topping. Transfer to a small bowl. Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 c., if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.

Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
2 hours plus chilling
Personal Notes:
Personal Notes:
This is a little labor intensive, but is well worth it. It's a nice fresh alternative to the typical fruit salad.

 

 

 

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