Tricolour Grapefruit Salad
In this make-ahead dish, a touch of mint adds extra freshness to the combination of citrus fruits.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 109 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 28 g |
| fibre | 4 g |
| sodium | 0 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 4% |
| vit C | 143% |
| folate | 12% |
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2 each white, pink and red grapefruit
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) chopped fresh mint
Preparation:
Grate 1 tbsp (15 mL) rind from grapefruit; set aside. Working over bowl to catch juice, cut off rind and outer membrane of white, pink and red grapefruit. Cut between membrane and pulp to release fruit into large bowl, squeezing membranes to extract all juice.
Strain grapefruit juice into saucepan; transfer fruit to serving bowl and set aside. To saucepan, add sugar and reserved grated grapefruit rind; bring to boil and boil for 2 minutes. Let cool. Add to grapefruit along with mint; stir to mix. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 1 day.)
Additional Information
Source
Mealtimes Made Easy: 2001
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