Citrus Fruit Salad with Orange Blossom Syrup
(Serves 4 - 6)
1 large ruby grapefruit
1 large yellow grapefruit
Orange Blossom Syrup
¾ cup caster sugar
½ cup water
1 vanilla pod, cut lengthways
3 cardamom pods
½ cup fresh orange juice
2 teaspoons orange blossom water
To make the orange blossom syrup, place the sugar, water, vanilla and cardamom in a small saucepan over medium to high heat. Bring to the boil. Cook for 5 minutes or until slightly thickened.
Stir in the orange juice and orange blossom water. Bring back to boil. Cook for a further 6 minutes or until slightly thickened. Remove and set aside to cool.
Meanwhile, peel and slice the fruit in to 1cm thick rounds. Arrange on a serving platter. Drizzle over syrup.