Recipe: Grapefruit and oranges with honey and mint
A light dessert for the festive season
Photograph: Emma Jervis
- Serves: 4
- Cooking Time: 20 mins
- Course: Dessert
- Cuisine: Fusion
- (serves 4)
- 2 large grapefruits
- 2 Large oranges
- 4 tsp honey
- a few sprigs of mint
This is the simplest and purest of desserts for this time of year. It’s also the best time to eat citrus fruits, as they are at their prime. Good honey is now so scarce it should be getting centre stage and appreciation. If you can’t find fresh mint, pomegranate seeds would go so well in taste and looks.
1. Top and tail the fruits and peel with a serrated knife removing skin and pith. Have a small bowl to catch as much of the juice as you possibly can. Make sure to remove any stray white pith. Cut the fruit into thin slices and lay them overlapping on a serving plate, squeezing any juice from the skins as you go.
2. Stir the honey into the reserved juice and pour over the sliced fruit. Scatter with mint and another drizzle of honey to finish.
3. Serve with lightly whipped cream, yoghurt or just as it is with a bowl of mixed nuts and or some good chocolate.