Happy Spring everybody and happy belated Easter!

I hope everybody had a lovely Easter! MP and I went to Easter service, served in our church’s kids ministry, and then we went to MP’s uncle and aunt’s for Easter brunch! I brought this floral citrus platter that is not only gorgeous but perfect for Spring. Citrus is also in season right now so it was so sweet and delicious~

Please try it and bring it to your next party! It’s a perfect side (I always find there’s not enough fruit/veggies at potlucks) and it’s vegetarian friendly (vegan if you swap out the honey!) .

Ingredients:

• Variety of Citrus
  • For different colors and tastes! Oranges, blood oranges, tangerines, grapefruit, lemons etc.
  • I got 8 citrus to make this amount
• Sauce (Went so well with it! I didn’t measure so please taste & adjust~)
  • ~5 tablespoons of honey
  • ~1/2 teaspoon grated ginger
  • ~1 teaspoon lemon zest
  • ~1 teaspoon orange zest
  • ~1 tablespoon of lemon juice
  • ~2 tablespoons of orange juice
  • Generous pinch of salt
  • Generous cracked black pepper
• Optional Garnish:
  • Edible flowers
  • Mint

Recipe:

1. In a serving cup, mix together your sauce ingredients!
2. For the citrus, cut off each end until you start to see some of the fruit inside. Place the citrus on either cut-side so it is stable. Then, using a serrated knife (not a straight-edge knife), carefully cut off the skin and pith in as round of a shape as possible.
3. Once you have cut off all of the skin and pith to your liking, turn your citrus on its side (the non-cut-side) and start carefully making slices about 1/4 – 1/2 an inch wide
4. Arrange the citrus slices to your liking on your serving platter
5. Once ready to serve, arrange the edible flowers and mint and drizzle the honey sauce all over!

Love you and I hope you all have a great week! ❤
Em