c.1996, M.S. Milliken & S. Feniger, all rights reserved
- 4 to 6 servings
Cut the ends off the grapefruit and oranges and stand upright. Cut away the remaining skin and membrane, exposing the fruit. Cut between the membranes to release the sections. Combine the fruit sections in a bowl and gently toss with the brown sugar and coconut. Arrange on individual plates and sprinkle with macadamia nuts.
More Recipes and Ideas:
Orange and Grapefruit Salad with Coriander and Black Olives, Drunken Citrus Salad, Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette, Cole Slaw Recipes, Spinach Salad Recipes, Asian Salad Recipes, Ham Salad Recipes, Steak Salad Recipes, Shrimp Salad Recipes