1 piece(s) ginger root, 2-inches, finely minced or grated
1/8 tsp whole cloves, use 2 or 3 cloves
1/8 tsp ground allspice
1/4 cup(s) sugar
1/4 cup(s) water
3 medium grapefruit, seedless, one each pink, white and red
3 medium orange(s), 2 blood variety and 1 navel variety
2 large tangerine(s)
What I used:
1 Pomelo (YUM--first time even trying this fruit! Much milder than a grapefruit with HUGE segments)
1 navel orange
1 regular sized red grapefruit
Peel off skin and cut off white pith from each piece of fruit. Hold each piece of fruit over a large, nonreactive bowl; slice into each fruit section with a v-shaped cut to remove citrus flesh from membranes, keeping the bowl underneath to catch juice and citrus sections. When you finish removing segments from each piece of fruit, squeeze center membranes over bowl to catch remaining juice; remove any pits that fall into the bowl. (To watch a video of this technique, click here). (DO IT!! Do not be like me and think you know what you are doing. Trust me!!)
Strain syrup and pour over fruit; toss well. Serve chilled. Yields about 3/4 cup per serving.
You can use a variety of citrus fruit in this recipe: Temple oranges, mandarins, clementines, etc. are all wonderful options.
Use this citrus salad to top lemon sorbet or add seltzer for a refreshing drink. For a party, consider subbing champagne or rum for the seltzer (could affect PointsPlus values).
About 8 servings: 3pts+/serving--I am not sure how this works. 1/4 C sugar = 5pts+/8=about 1pt+ That is what I am going with.
This is refreshing, light, and YUMMY. I love the ginger kick, but I wish I didn't have to strain it--GIANT pain in the butt.