Some days the sun in shining, the birds are singing and you just want to dive into some juicy, citrusy, tangy fruit! This might also be because I have Florida on the mind as we are headed for vacation soon. Beach, sunshine, seagulls. I can hardly contain my excitement!!!! But back to the point... I love to eat this vibrant plate as a quick snack during the day. The blood orange is such a sweet and flamboyant choice, I always end up buying one just for the drama it brings to my plate. I can't ever eat an entire grapefruit by itself but I love it when paired with other similar fruits such as this tangerine and blood orange. Dipped in a cashew milk yogurt sauce, drizzled with honey and sprinkled with refreshing mint-- ah, the fruit heavens are opening up! This snack is so simple, I hesitate to even call it a recipe so...instructions on construction of this beaut are below.
But first! Let's talk nutrition. In my research, I have found studies that show oranges are great aids for easing bloating, pain and reducing intestinal gas. I've not yet tried this as a remedy during a flair up but I certainly will be trying out. I'll let you know what comes of it!
Fun fact Tuesday: grapefruits are named as such because they are born in clusters, similar to the grape! The grapefruit is a hybrid of an orange and a pomelo. Eating an orange along with grapefruit makes the grapefruit taste sweeter and less bitter.
PS: If you've never segmented a citrus fruit before, you're not alone! My husband worked in a fancy restaurant one summer during college so he passed on his wisdom to me and me to you.
To segment a citrus fruit:
- Slice off both end of the citrus leaving you with a flat surface to work with.
- Using a small, sharp paring knife- slowly slice off thin strips of peel moving vertically down the citrus. Continue until all peel is removed.
- Find the natural veins of the citrus and guide your paring knife along the veins. This will loosen segment from the fruit.
Sunshine Citrus & Mint
- 1 grapefruit
- 1 tangerine
- 1 blood orange
- 1/4 cup yogurt of choice, I used nondairy cashew milk w/ vanilla bean (Forager brand)
- 1 tbl raw honey
- 3 large mint leaves
- Cut each fruit into segments.
- Chop or ribbon mint leaves.
- Lay citrus on plate in a circle as to make a little bowl for the yogurt.
- Dollop the yogurt into the middle of the citrus ring.
- Drizzle with honey.
- Sprinkle with mint leaves.