Western Living Magazine
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Bite two of five in our brunch recipe series by Julie Van Rosendaal.
A splash of bubbly from your bar will liven up fresh citrus; it will also keep apples from oxidizing, if you want to toss chunks or slices into the mix.
2 grapefruits2 oranges1 blood orange1 tbsp honey, warmedJuice of 1 lime1 slice fresh ginger1/4 cup prosecco or other white wine, or apple ciderPomegranate arils and fresh mint, for garnish
Using a sharp knife, cut both ends of each citrus fruit, and peel with the knife, cutting away any white pith as well. Holding each fruit over a bowl to catch the juices, cut each section out by slicing on either side of the membranes to separate each from the last. Arrange segments in a shallow bowl or platter.
Add honey and lime juice to the bowl with the reserved citrus juices, along with the ginger. Pour in prosecco and lightly stir to combine, then pour over the fruit segments. Remove and discard the ginger. Garnish with pomegranate arils and fresh mint. Serves 8.