I’ve been buying such beautiful citrus this month, that I can’t resist passing on this recipe. Shayna always says: “the more colorful the plate, the better it is for you!” This plate is full of the yellows and oranges of citrus. If you haven’t tasted cardamom before this is an excellent opportunity to enjoy its warm aromatic and spicy character. You’ll have to go to an international market to find the pomegranate molasses, but it is worth the trip. Look for a brand that is just reduced pomegranate juice  and you will find a wonderful tangy syrup that you can use in any recipe that calls for honey. Also, try it in your tea – Delicious.

Juicy, Tangy and Different…

2 Grapefruits

3 Navel Oranges

3 TB Pomegranate Molasses

2 TB Honey

3 TB Fresh Lime Juice

¼ Tsp Ground Cardamon

¼ Tsp Cinnamon

Baby Lettuces

¼ Cup Toasted Almonds or Pistachios

Step One
Peel the fruit and cut in rounds.

Step Two
Drain any excess juice from the fruit into a sauté pan. Add the lime juice, honey, cardamom and cinnamon to the saucepan. Bring to a boil and reduce heat to low. Simmer for a minute or two and then remove from heat and let cool briefly. Pour over fruit mixture and toss until all the fruit is coated. Serve on a bed of baby lettuce and sprinkle with nuts.