Thursday, March 11, 2010

Citrus Salad with Ginger Yogurt

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.

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