Maple-Citrus Salad with Coconut

1. 1

   Set a fine-mesh sieve over a medium bowl.

2. 2

   Slice in between membranes of grapefruits and 1 navel orange to release segments into sieve; transfer segments to a large platter.

3. 3

   Squeeze any remaining juice from citrus membranes into sieve.

4. 4

   Set aside bowl with juice.

5. 5

   Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.

6. 6

   In a small bowl, combine 1/2 cup reserved juice with maple syrup.

7. 7

   Pour syrup mixture over citrus.

8. 8

   (Citrus can be stored, covered, in a refrigerator for up to 1 day.)

9. 9

   Sprinkle coconut over citrus and gently toss.

10. 10

    Garnish with tarragon before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.