Ingredients
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3 large navel oranges
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4 tangerines
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1 ruby red grapefruit
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2 blood oranges
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1 teaspoon orange flower water (see Note)
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½ teaspoon lemon juice
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½ teaspoon orange juice
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2 teaspoons confectioners’ sugar
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2 tablespoons pomegranate arils (seeds)
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Mint sprigs for garnish
Directions
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Using a sharp knife, slice both ends off each citrus fruit and remove and discard the peels and white pith. Cut the fruit into 1/4-inch-thick rounds, removing any seeds.
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Arrange the citrus slices on a serving platter. Whisk orange flower water, lemon juice and orange juice in a small bowl. Drizzle the juice mixture over the citrus slices. Sprinkle with confectioners' sugar and pomegranate arils. Cover the salad and let stand for 15 minutes for the flavors to meld. Garnish with mint before serving.
