Citrus Salad with Ginger Yogurt

From the kitchen of Carly

Bright citrus segments bathed in honey and cinnamon, topped with a spiced Greek yogurt that's studded with crystallized ginger. The sweet-tart fruit plays perfectly against that ginger heat and creamy yogurt. Refreshing enough for breakfast, elegant enough for dessert.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pink grapefruit, peeled
  • 12 large tangerines or Minneolas, peeled
  • 13 navel oranges
  • 11/2 cup dried cranberries
  • 12 tablespoons honey
  • 11/4 teaspoon ground cinnamon
  • 11 16- or 17.6-ounce container Greek yogurt
  • 12/3 cup minced crystallized ginger
  • 11/4 cup golden brown sugar
  • 1Additional dried cranberries

Instructions

  1. 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.)

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