Citrus Fruit Salad with Orange Blossom Syrup
(Serves 4 - 6)
1 large ruby grapefruit
1 large yellow grapefruit
Orange Blossom Syrup
¾ cup (180g) caster sugar
½ cup (125ml) water
1 vanilla pod, cut lengthways
3 cardamom pods
½ cup (125ml) fresh orange juice
2 teaspoons orange blossom water
To make the orange blossom syrup, place all ingredients in a small saucepan over medium to high heat. Bring to the boil. Cook for 8-10 minutes or until slightly thickened. Remove and set aside to cool.
Meanwhile peel and slice the fruit into 1cm thick rounds. Arrange slices onto a serving platter. Pour syrup over, to serve.