Citrus Salad with Pomegranate and Spiced Honey

009Winner of “most beautiful dish”  on our holiday table could also take the competition for “most delicious.”   You might think this was a layer cake or hand decorated cookie – no, this fruit salad beat them all.  I altered the recipe according to ingredients I had  in my kitchen, but the original recipe with an enticing photo was found in December 2013 issue of Southern Living magazine.

  • 1/2 cup honey
  • 1  cinnamon stick
  • 1 bay leaf
  • freshly cracked black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 4 whole cloves
  • 3 medium-size oranges
  • 3 mandarin oranges
  • 2 Ruby Red grapefruit
  • 2 limes or Meyer lemons
  • 1/2 cup fresh pomegranate seeds
  • Fresh mint leaves for garnish, if desired

To make the spiced honey, bring first 6 ingredients and 1/2 cup water to a boil, stirring, Simmer for 1 minute. Remove from heat, and let stand 30 minutes.

Peel citrus, cutting away white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds. Pour honey mixture through a fine wire-mesh strainer and discard pieces strained out.. Drizzle fruit with spiced honey. Top with mint leaves.

Remaining spiced honey may be used many ways. Try a bit in your next cup of tea or mix with melted butter to brush on top of hot rolls.

*Pink or red peppercorns may be substituted.

Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

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