Citrus Salad With Ginger Yogurt Grapefruit Ambrosia


  • 1 pink Florida grapefruit, peeled
  • 2 large tangerines
  • 60 g dried cranberries
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1 ~500 ml container Greek yogurt
  • 65 g minced crystallized ginger
  • 50 g golden brown sugar
  • Additional dried cranberries


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. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/2-centimetre thick rounds, then cut slices into quarters.

Add oranges and all juices to same bowl. Mix in 60 g dried cranberries, honey and cinnamon.

Cover and refrigerate for at least 1 hour. Mix yogurt and ginger in bowl.

(Fruit and yogurt can be prepared 1 day ahead). Cover separately; chill.