Citrus Platter with Raspberry Sauce
Recipe courtesy of Florida Department of Citrus.
4 red and/or white grapefruit, peeled, sectioned, and seeded
7 oranges, peeled, sectioned and seeded
12 ounces red raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon ground mace
2 teaspoons vanilla extract
Fresh mint sprigs (optional)
- Sweeten raspberries to taste and mash lightly. Add water to make 1 1/4 cup.
- In a small saucepan combine the raspberry purée, sugar, cornstarch, and mace. Cook and stir over medium heat until thickened and bubbly. Cook and stir over 2 minutes more. Remove from heat. Stir in vanilla extract. Cover and chill about 2 hours.
- Arrange grapefruit and orange sections on a platter. Cover and chill until serving time.
- To serve, drizzle the chilled raspberry sauce over the fruit. If desired, garnish with fresh mint sprigs.
Makes 8 servings.
Recipe and photograph courtesy of Florida Department of Citrus.