The feature was called “Sunshine Citrus Platter”; since (as I’ve mentioned) I just happened to be in the possession of some of the most beautiful, sunshine-y citrus ever, this recipe made my heart leap.
Oranges and grapefruit are peeled and cut into manageable rounds. Cinnamon and powdered sugar are sprinkled on; fresh mint leaves (which still grow right by my back door in this non-winter) top everything for a garnish. The recipe tells folks that if they don’t have time to section their own citrus, to grab some in purchased jars on the grocery produce aisle. That wasn’t my situation, since I had gorgeous citrus, juicily fresh from the tree, just waiting to be carved into.
Hubby’s comment was, “I never thought about sprinkling cinnamon and powdered sugar on fruit before, but this is tasty.” The pretty platter that was created from the project indeed would make a brunch spring alive, although it was a fairly nice addition to our weeknight dinner spread as well.
Sunshine Citrus Platter
4 navel oranges
2 Ruby Red or Rio Star grapefruit
2 tablespoons powdered sugar
garnish: fresh mint leaves
Peel oranges and grapefruit; cut into 1/2-inch-thick rounds. Cover and chill 1 to 24 hours Arrange fruit on a large platter Sift powdered sugar over fruit. Sprinkle with cinnamon. Serve immediately. Makes 8 servings.