So. Very. Hot.

It’s no secret to those who know me that I hate the hot weather. Don’t get me wrong; it’s not like I have some sort of affinity for the cold, because that’s certainly not the case. I will say this about the winter though: you can always throw on another layer, grab a second pair of socks and wrap yourself up in a blanket. During this time of year, on the other hand, there’s a limit to how much you can take off — not to mention laws against public nudity. Not that I’m advocating tossing your clothes in a pile by the door and hopping on the subway.

What I do recommend is making this delicious and easy grapefruit and orange salad. Served chilled with mint, it’s indescribably refreshing.

If that doesn’t give you enough relief from the heat, here’s another suggestion: slice up some lemons, then toss them in a pitcher of ice water with some mint sprigs. A confession: I’ve unabashedly stolen this idea from the lovely folks at Culver City’s Café Surfas — you know what they say about imitation and flattery.

Stay cool…

Citrus Salad with Mint Sugar, from Bon Appétit
Makes six portions.

2 white grapefruits
2 pink grapefruits
6 large navel oranges
½ cup fresh mint leaves
¼ cup sugar
Seeds from 1 pomegranate or ¼ cup dried cranberries (I skipped this step; pomegranate season is October through January, and the idea of dried cranberries in this salad didn’t appeal to me. That said, I realize it’s not quite citrus season, either. It’s a heck of a lot closer though.)

  1. Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented one day ahead. Cover and refrigerate.)
  2. Place mint and sugar in processor. Pulse on and off; blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.

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