Serves4
- Active time:10 min
- Start to finish:1 1/4 hr
March 2000
A fruit salad for dessert is a great way to use the abundance of late winter-grapefruits and oranges. The floral quality of anise plays off the tartness of the fruit beautifully.
-
1/4
cup
water
-
1/4
cup
sugar
-
4
whole star anise or 1 teaspoon anise seeds
-
3
assorted grapefruits such as white, pink, and ruby
-
2
navel oranges
-
Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.
-
Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.
-
Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste.
Cooks’ note: Salad can be made 1 day ahead and chilled, covered.
