The picture was almost too breathtaking to behold and looked exactly like something I would throw together for a weekend brunch fruit platter. Laden with jeweled colours and reminiscent of Morocco (which I’ve always dreamt of travelling to), I wanted to eat the citrus fruit right off the page.
Citrus fruits are abundant all year round here in Canada and I have to admit, I add them into most of my weeknight salads for a zesty flavour kick.
I thought I could add in a blood orange to the mix, but in the last second I decided that it was too “bloody looking” to include so I quickly pulled it out and ate it in one fell swoop to get rid of the evidence.
You see, my husband Steve, A.K.A. “The Inspector”, always asks me what I do with leftovers when I’m making a dish for the blog. Well, of course the simple answer is…….I stuff it in my face…………LIES…but don’t say anything to him. Oh, wait…he reads this. Never mind. I will deal with him.
Or, in times when I can’t fit a whole cake in my face, it makes its’ way to family, friends and work colleagues.
In this case, it was fairly easy to finish this platter. I mean really? Look at this thing? It reminds me of that ice tea commercial when the guy just plunges head first into the water. That’s exactly what happened here. I plunged in head first and ate it ALL.
If you haven’t already gone out and purchased this book, I strongly suggest you do. I absolutely love how they have broken down the recipes by time increments. For example, there are recipes that can be made in 20, 25, 30 & 35 minutes or less. So darn perfect for busy peeps like me!
Happy and healthy cooking!
- 4 oranges (I used 3 oranges and 1 pink grapefruit)
- 1-2 tablespoons of honey (I used organic wildflower)
- 2 tablespoons rose water (store bought or you can make your own - click here for how to)
- good pinch of ground cinnamon
- seeds from 1 pomegranate
- small handful of chopped pistachios
- a few mint leaves for garnish
- Slice off the top and bottom of your citrus fruit and place on cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible and following the sides of the fruit to keep its shape. Slice the citrus horizontally into thin slices.
- Arrange on a platter, pouring any remaining juice over fruit.
- Drizzle with the honey and rose water, and sprinkle with the cinnamon. Scatter the pomegranate seeds and pistachios. Garnish with mint and serve.