Prep time: 15 minutes
Cooking time: 5 minutes
Serves 4–6
Ingredients
- 3 ruby grapefruit
- 3 large oranges
- 1 tbsp sugar
- 1 cinnamon stick
- 1 tbsp mint, chopped
- whole mint leaves, to garnish
- low-fat plain yoghurt, to serve
Method
Peel and remove the pith from the grapefruit and oranges. Carefully cut out the segments and mix together in a bowl.
Put the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat until the sugar has dissolved.
Remove the cinnamon stick and strain the mint from the syrup, then drizzle the syrup over the fruit. Garnish with fresh mint leaves and serve with yoghurt.
Hints
- Another good combination for a citrus fruit salad is mandarins, tangelos and pomelos when they are in season. Add some pomegranate seeds for a burst of colour.
- This fruit salad can be kept, covered, in the refrigerator for up to 2 days and the flavour will improve over time.
- If you take prescription medication, check whether you can still eat grapefruit while taking this medication (ask your pharmacist or check the information sheet inside the medication pack). Grapefruit contains a compound that can interfere with the metabolism of certain medications. If you do take a prescription drug, you can simply swap the grapefruit with mandarins, tangelos or any other fruit of your choice.
- If you use flavoured yoghurt instead of plain, check the ingredient list to ensure the yoghurt is free of gluten.
Nutrition per serve (6)
- Energy 315 kJ (75 Cal)
- Fat 0.3 g
- Saturated fat 0 g
- Protein 2 g
- Carbohydrate 15.6 g
- Fibre 2.8 g
- Cholesterol 0 mg
This recipe appears courtesy of Eat Well Live Well With Gluten Intolerance published by Murdoch Books, RRP $24.95
