It is the height of citrus season here in California. A few weeks ago I went to the farmer’s market on Friday and couldn’t help but bring home a huge variety of citrus. Blood oranges, tangerines, Cara Cara’s (one of my new favorites), and some of the sweetest grapefruit I have ever had followed me home. It was a gorgeous day and nothing sounded better to me for lunch than a nice plate of citrus.
One of the vendors was selling gorgeous mint, so naturally that needed to come home with me too.
INGREDIENTS – serves oneGrapefruit Cara Cara orange Blood orange 5-6 large mint leaves, in a chiffonade (click HERE for a “How To”) 2-3 large Medjool dates, soaked in water just to cover for 15-30 minutes
Cover the dates in filtered water.
Cut the rind from the citrus being careful to remove all of the pith while preserving as much citrus meat as possible. Once the skin and pith is removed, slice the citrus horizontally. Plate the prepared citrus by alternating varieties.
Pour the dates and soaking water in the high speed blender and blend until smooth.
Lightly drizzle the citrus with some of the date syrup and sprinkle with mint.
For a printable version of this recipe click here.