Jewelled citrus salad with lime & mint

PERSONALPOINTS: 1-4

Prep 15 mins

SERVES 6

● 2 ruby grapefruit

● 2 large oranges

● 2 clementines or satsumas

● 12 physalis berries

● Seeds of ½ pomegranate

● Zest of 1 lime

● 1 tbsp chopped fresh mint leaves

● 1 tbsp caster sugar

PEEL the grapefruit, oranges and clementines, removing as much of the white pith as you can. For the grapefruit and oranges, you may find it easier to use a knife to slice the top and bottom off, then cut away the rest of the peel. Slice the fruit crossways, removing any seeds. Arrange the slices of fruit on a platter. Reserve four of the physalis berries, then remove the others from their papery pods, cut the berries into halves and scatter them over the other fruit. Sprinkle over the pomegranate seeds. Using a pestle and mortar, crush the lime zest, mint leaves and caster sugar together until you have a rough paste. Add one or two tablespoons of water, mixing until you have a drizzling consistency. Garnish the fruit salad with the reserved physalis berries and serve with the lime and mint dressing.