Citrus Salad With Mint Sugar - cooking recipe

Ingredients

2 white grapefruits
2 pink grapefruit
6 large navel oranges
1/4 1/4 cup dried cherries or 1/4 cup pomegranate seeds
1/2 cup fresh mint leaves
1/4 cup sugar

Preparation

Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
Place mint and sugar in processor or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl.
Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.