Name: Citrus Salad with Mint Sugar
Yield: Makes 6 servings
Ingredients: 2 white grapefruits; 2 pink grapefruits; 6 large navel oranges; 1/2 cup fresh mint leaves; 1/4 cup sugar; Seeds from 1 pomegranate or 1/4 cup dried cranberries

Recipe information

Yield
Makes 6 servings

Ingredients

2 white grapefruits

2 pink grapefruits

6 large navel oranges

1/2 cup fresh mint leaves

1/4 cup sugar

Seeds from 1 pomegranate or 1/4 cup dried cranberries

Preparation

Step 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.)
Step 2
Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

The Most-Saved Recipes in the Epicurious App in April

Like fattoush salad and strawberry shortcake roll.

Cottage Cheese Caramelized Onion Dip

Add a bag of potato chips and you've got yourself a party.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.