I know I have been negligent in posting for the last week or so, but I was enjoying my break. Now I have a backlog of recipes to share, including two old family recipes that I made with my parents, one Lebanese and one Italian. I'm still trying to get my act together from the holiday though, so for now I will share this beautiful winter fruit salad. I made this for our Christmas morning breakfast, and it was absolutely delicious. Simple, sweet, and refreshing, it's the perfect antidote to all those Christmas cookies and other fattening holiday food. The citrus and pomegranate give a very holiday feel to a dish that is normally associated with summer.
Winter Fruit Salad
1 bunch of fresh mint leaves
-Cut a thin slice off the bottom of the oranges and grapefruits so they can sit flat on the cutting board. Then going from top to bottom cut the rind and the pith (the white part between the rind and the fruit) from the fruit. Try to waste as little fruit as possible.
-Once the rind is removed use a sharp knife to carefully cut each segment out of the oranges and the grapefruits. Toss the segments into a serving bowl.
-To cut the pomegranate, make a thin cut all the way around the fruit, just deep enough to get through the skin, then twist the two halves to separate. Remove all the jewels from the pomegranate and toss in the serving bowl.
-Make a chiffonade from the fresh mint by rolling several of the leaves together longways, like you would roll a cigarette if you did that kind of thing, and cut very thin slices. Top the fruit with a sprinkling of the mint.