This breakfast fruit salad, adapted from Bon Appetit's December 2004 edition, is delicious, a little cinnamon, a little ginger, a little yogurt. It's perfect for claiming a "healthy" breakfast and yet is just a bit sinful at the same time. What's not to love?
1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
1/2 cup dried cranberries
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 16- or 17.6-ounce container Greek yogurt
2/3 cup minced crystallized ginger
1/4 cup golden brown sugar
Additional dried cranberries or currants (any dried fruit will work here)
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 bowl. Using small sharp knife, cut all peel and white pith from oranges.
Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters.
Add oranges and all juices to same bowl.
Mix in 1/2 cup dried cranberries, honey, and cinnamon.
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.)
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.