Courtesy of Walnut Marketing Board

Servings: 4
Prep Time: 20 Min.
Cook Time: 5 Min.

Fresh Fruit:
* 1 navel orange, peeled and sliced
* 1 blood orange, peeled and sliced
* 1 Ruby Red grapefruit, peeled and cut into supremes (see below)
* 1 white grapefruit, peeled and cut into supremes
* 1/4 c. shredded coconut

Walnut Ginger Honey Syrup:
* 1 c. honey
* 1 1/2 Tbsp. fresh ginger root
* 1 1/2 Tbsp. orange zest
* 1 1/2 c. CALIFORNIA walnuts

1. Prepare the citrus fruit and set aside. To make supremes, peel the grapefruit removing enough outer peel to expose the flesh. Use a paring knife to cut out each segment of fruit, leaving behind the tough casings that separate each segment. Divide citrus fruit evenly among four salad plates and set aside.
2. Prepare the syrup. In a small saucepan, bring honey and ginger to a low boil. Reduce heat and simmer over very low heat for 1 min, being careful not to let the honey boil over.
3. Remove from heat and stir in walnuts. Cool to room temperature.
4. Toast the coconut by spreading the coconut evenly on a microwavable plate. Heat on high power 5 min, stirring every 1-2 min. until lightly toasted. Cool.
5. When the syrup has cooled to room temperature drizzle 2 Tbsp. on top of each plate of citrus fruit. Top with toasted coconut and serve.

Calories: 634;   Total Fat: 28g;   Saturated Fat: 3g;   Cholesterol: 0mg;   Total Carbs: 95g;   Fiber: 6g;   Protein: 13g;   Sodium: 6mg;   Potassium: 596mg;