Citrus Salad With Mint Sugar

1. 1

   Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)

2. 2

   Place mint and sugar in processor or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl.

3. 3

   Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.