Orange and Grapefruit salad
Posted by Ben Garfinkel on Friday, April 14th, 2006Tags for this Article: appetizer, dessert, Fruit, grapefruit, orange, Salad
Serves 8
8 large oranges, cut into segments
8 pink grapefruit, cut into segments
8 large basil leaves, cut into Chiffonade
Option – for a dessert, substitute mint for basil
Simple Syrup:
1 cup sugar
4 cups water
In a saucepan, bring to boil sugar and water, then stirring until sugar is dissolved. Simmer for 10 minutes, remove from heat and let cool.
To remove grapefruit an orange segments from the fruit, cut away all the peel and white pith with a small sharp knife. Hold the fruit over a bowl and, with the knife, cut along each membrane to free the citrus segments, allowing the juice to drip into the bowl.
Pour cold syrup over fruit segments, add basil Chiffonade and refrigerate for 1 hour. Serve in martini glasses with raspberry syrup and sugar on the rim of the glass.
Posted on April 26th, 2013
Reid Khaleck says:
The 1929 Ruby Red patent was associated with real commercial success, which came after the discovery of a red grapefruit growing on a pink variety. Only with the introduction of the Ruby Red did the grapefruit transform into a real agricultural success.,
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