Fight off the cold and flu season armed with this beautiful Fresh Citrus Salad with Mint Syrup (Sekanjabin).
I swear my family is lightning rod for germs this year. Since Thanksgiving, all three of my kids have passed around a bad cold 4 times. I’m sure my school district must think I have no respect for school when they look at our absences, but luckily I’ve kept the kiddos in line and crack the whip when it comes to their makeup work. Even still, it’s like I there’s a Craigslist ad out there for germs: Looking for a good home and warm host bodies to infect? Come on over!
My blessed angels even got me sick. That darn cold kept me in bed for 4 days and took another 10 days before I felt somewhat normal. Hubby got the job done being backup mom, but he definitely doesn’t get the job with the same finesse as I have.
I am slowly returning to blogging and I am busy catching up on my to-do list. Restocking the fridge with fresh produce was my first priority. It’s a good thing cold and flu season coincides with citrus season.
Grapefruits, oranges, blood oranges, tangerines, lemons and limes – oh, my!
These beauties are rich in antioxidants and high in vitamin C, which not only boosts the immune system, but also helps your body absorb iron. Citrus is also a great source of fiber.
This citrus salad is a great pick-me-up when your immune system is down and out of sorts. Add some fresh mint, a little drizzle of Sekanjabin (Persian Mint Syrup) and you are done.
Then again, if you aren’t into salads, you can always use that fruit for some Citrus Sangria.
- 1 grapefruit
- 2 oranges
- 3 blood oranges
- 1 tsp mint, fresh, julienned
- 1/4 cup mint syrup
- Rinse grapefruit, oranges and blood oranges. Pat dry.
- Using a sharp knife, cut the ends off the fruit.
- Turn the fruit onto the cut side, and carefully cut the peel off each fruit.
- Once peeled, cut fruit into rings.
- Arrange on a platter and garnish with fresh mint.
- Serve with mint syrup, Sekanjabin
Serving Suggestions: You can also substitute the mint syrup with honey. For a bit of crunch, garnish with chopped pistachios.