This refreshing Orange and Grapefruit Salad gives a sweet taste of sunshine.
Play with the ratios of grapefruit to orange to cranberry to mint here, so that you wind up with a salad you love.
3 Ruby Red grapefruit
¼ cup dried cranberries
2 tablespoons minced fresh mint
Supreme the oranges and grapefruit: Cut off the ends of the fruit at the top and bottom (where the stem was). Stand the fruit up on one of the cut ends, and, with a sharp knife, slice the peel and white pith off by cutting down the fruit, from one end to the other. Hug the curve of the fruit with the knife so that you leave as much fruit as possible in tact. As close to the membrane as you can get, use your knife to release the fruit from the membrane. Do the same thing on the other side of the segment, so that the two cuts meet and the segment is freed from the membrane. Do this all around the fruit until all the segments are released, then place the segments in a bowl and squeeze the leftover membranes over the fruit to release the juice.
Carefully fold in the cranberries and mint. Refrigerate for at least an hour, so that the cranberries plump and release their sugar into the oranges and grapefruit.