Moroccan Citrus Fruit Salad - cooking recipe

Ingredients

4 navel oranges
2 pink grapefruit
3/4 cup fresh orange juice
3 tablespoons orange flower water
2 tablespoons honey
1 vanilla bean, halved lengthwise and seeds scraped
1/2 teaspoon cinnamon
1 small mint leaf, garnish

Preparation

Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
Squeeze juice from leftover membranes into a small bowl.
Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
Strain juice over fruit and refrigerate for at least 2 hours or overnight.
Garnish with mint leaves and serve.