| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 navel oranges
- 3 small pink or red grapefruits
- 3 blood oranges
- Juice of 2 lemons (preferably Meyer lemons)
- 1/4 cup sugar
- 1 vanilla bean, split lengthwise, seeds scraped out
Instructions
- Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
- Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
- Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 118 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Yummy! We topped this with toasted coconut, pistachios, and pomegranate seeds. (As suggested on The Kitchen.) Served on a pretty plate, it’s an elegant and delicious winter dish! We took it as a side to a dinner and got lots of compliments. The syrup is perfect with the tart fruit.