Photo: Grapefruit-Mint Salad Recipe
Directions
Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice. Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.
Photograph by Andrew Mccaul
Serves 4
Calories: 122
Total Fat: 0 grams
Saturated Fat: 0 grams
Protein: 2 grams
Total carbohydrates: 33 grams
Sugar: 23 grams
Fiber: 9 grams
Cholesterol: 0 milligrams
Sodium: 1 milligram
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By drinafried
on November 21, 2012
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I wish I would've read the first review first. I made it for a family party of 10 and only one other served themselves and didn't finish what they took. I had a bit but it had too much of a honey flavor camouflaging the grapefruit. I had gone online looking for a recipe using mint and grapefruit. Originally (years ago I made a luscious mint and grapefruit dish using an African portion in a cookbook and I was trying to re-create that. This didn't do it. Disappointed. Next time I might do it with 1 Tbs Agave and keep the same amount of mint.
By TheMomChef
Winston Salem, NC
on January 12, 2011
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I'm not sure why red grapefruits were used when they're already the sweeter version and don't need the addition of honey. The yellow grapefruits are less sweet and would benefit from the honey and are easier to segment. In any event, this was ok, but the flavors didn't mix well for us. Our family would have preferred the stripped-down, remove the honey and mint plain old grapefruit.
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