Sunshine Citrus & Mint

Some days the sun in shining, the birds are singing and you just want to dive into some juicy, citrusy, tangy fruit! This might also be because I have Florida on the mind as we are headed for vacation soon. Beach, sunshine, seagulls. I can hardly contain my excitement!!!! But back to the point... I love to eat this vibrant plate as a quick snack during the day. The blood orange is such a sweet and flamboyant choice, I always end up buying one just for the drama it brings to my plate. I can't ever eat an entire grapefruit by itself but I love it when paired with other similar fruits such as this tangerine and blood orange. Dipped in a cashew milk yogurt sauce, drizzled with honey and sprinkled with refreshing mint-- ah, the fruit heavens are opening up! This snack is so simple, I hesitate to even call it a recipe so...instructions on construction of this beaut are below. 

But first! Let's talk nutrition. In my research, I have found studies that show oranges are great aids for easing bloating, pain and reducing intestinal gas. I've not yet tried this as a remedy during a flair up but I certainly will be trying out. I'll let you know what comes of it!

Fun fact Tuesday: grapefruits are named as such because they are born in clusters, similar to the grape! The grapefruit is a hybrid of an orange and a pomelo. Eating an orange along with grapefruit makes the grapefruit taste sweeter and less bitter. 

PS: If you've never segmented a citrus fruit before, you're not alone! My husband worked in a fancy restaurant one summer during college so he passed on his wisdom to me and me to you. 

To segment a citrus fruit:

1. Slice off both end of the citrus leaving you with a flat surface to work with.
2. Using a small, sharp paring knife- slowly slice off thin strips of peel moving vertically down the citrus. Continue until all peel is removed.
3. Find the natural veins of the citrus and guide your paring knife along the veins. This will loosen segment from the fruit. 

Sunshine Citrus & Mint

You need:

• 1 grapefruit
• 1 tangerine
• 1 blood orange
• 1/4 cup yogurt of choice, I used nondairy cashew milk w/ vanilla bean (Forager brand)
• 1 tbl raw honey
• 3 large mint leaves 

Get cooking:

1. Cut each fruit into segments.
2. Chop or ribbon mint leaves.
3. Lay citrus on plate in a circle as to make a little bowl for the yogurt. 
4. Dollop the yogurt into the middle of the citrus ring.
5. Drizzle with honey.
6. Sprinkle with mint leaves.