Citrus Salad with Ginger Yogurt and Grapefruit Ambrosia
Created by:
Brad Moore, Executive Chef, SCHOOL, Toronto, ON
Makes 6 servings
1 pink Florida grapefruit, peeled
2 large tangerines
½ cup dried cranberries
2 tablespoons honey
¼ teaspoon ground cinnamon
1 16- or 17.6-ounce container Greek yogurt
2/3 cup minced crystallized ginger
¼ cup golden brown sugar
Additional dried cranberries
Directions
1.
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowls.
2.
Using small sharp knife, cut all peel and white pith from oranges, Slice oranges into ¼ inches think rounds, then cut slices into quarters. Add oranges and all juices to same bowl.
3.
Mix in ½ cup dried cranberries, honey, and cinnamon.
4.
Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill)