Citrus Salad With Ginger Yogurt

Recipe Ingredients

1		Pink grapefruit - peeled
2		Tangerines or Minneolas - peeled (large)
3		Navel oranges
1/2 cup	46g / 1.6oz	Dried cranberries
2 tablespoons	30ml	Honey
1/4 teaspoon	1.3ml	Ground cinnamon
1		Container Greek yogurt - (16 or 17.6 oz)
2/3 cup	61g / 2.2oz	Minced crystallized ginger
1/4 cup	40g / 1.4oz	Golden brown sugar
		Additional dried cranberries

Recipe Instructions

Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.

Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.)

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

This recipe yields 6 servings.

Market Tip: Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.

Source:
Bon Appetit, December 2004

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