Tropical Citrus Salad
with Honey and Mint
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Pineapple
1 unit
Sunkist Star Ruby Grapefruit
3 unit
Orange
2 unit
Kiwi
1 tablespoon
Honey
¼ ounce
Mint
Nutrition Values
Utensils
Instructions
Drain pineapple, reserving juice in a medium bowl or liquid measuring cup. Using a knife (adults only) or your hands (let the kids help!), peel 3 oranges (6 for 8 servings) and 1 grapefruit (2 for 8 servings), removing as much white pith as possible. Peel kiwis. Thinly slice peeled oranges, grapefruit, and kiwis crosswise into rounds.
Arrange fruit on a platter, alternating colors for a pretty presentation. (For picky eaters, serve grapefruit on the side.) Evenly top with pineapple. Drizzle all over with honey.
Tear half the mint leaves over salad, reserving remaining mint for Momosa.