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Ingredients
Delight in a citrus salad with ginger yogurt, combining grapefruit and oranges with cranberries and cinnamon for a refreshing ambrosia.
- 1 pink Florida Grapefruit, peeled
- 2 large tangerines
- 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
Instructions
- 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 a 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 the same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in a bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)
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