Grapefruit-Honey Marmalade with Greek Yogurt, Olive Oil, Flaky Sea Salt and Mint

Name: Grapefruit-Honey Marmalade with Greek Yogurt, Olive Oil, Flaky Sea Salt and Mint
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 2 grapefruits; 1 cup honey; 2 teaspoons pure vanilla extract; One 32-ounce container full-fat Greek yogurt, such as Fage or Chobani; 2 tablespoons extra-virgin olive oil; 1 tablespoon flaky sea salt, such as Maldon; 1/4 lightly packed cup mint leaves

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

Deselect All

2 grapefruits

1 cup honey

2 teaspoons pure vanilla extract

One 32-ounce container full-fat Greek yogurt, such as Fage or Chobani

2 tablespoons extra-virgin olive oil

1 tablespoon flaky sea salt, such as Maldon

1/4 lightly packed cup mint leaves

Directions

Peel 3 to 4 strips of zest from one grapefruit with a vegetable peeler. Slice the zest into thin strips.
Cut away the remaining peel and pith from both grapefruits. Working over a large bowl, cut between the grapefruit membranes to release the segments into the bowl; remove any seeds.
Combine the grapefruit, grapefruit zest and honey in a medium saucepan. Bring to a boil, reduce the heat so the mixture simmers, and cook, stirring occasionally, until reduced and thickened, 15 to 20 minutes. Stir in the vanilla.
Spoon the yogurt into a shallow, wide bowl. Using the back of a spoon, make an indentation. Spoon in the grapefruit marmalade, drizzle with olive oil, sprinkle with salt and shower with mint. Enjoy!