Recipe Ingredient
- 1 pink grapefruit
- 2 mandarin oranges
- 2 kumquats, chopped
- 1 persimmon, cubed
- 1 cup canned lychees or longans
- 2 tbsp castor sugar
- 1 lemon, squeezed for juice
- 1 tbsp fresh ginger juice
Instructions
- Peel and segment the mandarin oranges, removing as much pith as possible. Using a sharp knife, peel the grapefruit and segment the fruit between membranes over a bowl to capture the fruit juice.
- Place the segments into a bowl. Add the chopped kumquats and lychees or longans. Pour ginger juice over and sprinkle with castor sugar.
- Cover and refrigerate the fruits to chill. To serve: spoon the fruits into individual glasses and add a squeeze of lemon juice over. Serve on a hot day.
