Orange and Grapefruit 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.


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