Serves 6-8

2 Oranges

1 Grapefruit

1-2 Apple

1-2 Banana

2-3 T red onion, finely chopped

1 T lemon juice

1 t smooth Dijon

1 T EVOO

1 T fresh mint

salt and pepper to taste

Place red onion in the bottom of a medium bowl. Nest a strainer over the bowl.

Prepare citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)

Cut apples into chunks and slice bananas. Add to citrus fruit slices.

Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (or what remains) with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle mint, adjust salt and pepper to taste, serve immediately and daydream of warmer places.

Advertisements