Recipe courtesy of Pam's Midwest Kitchen Korner


2 ruby red grapefruit, peeled and ends trimmed

4 navel oranges, peeled and end trimmed

6 maraschino cherries or more, sliced

¼ t ground cardamom

2 tablespoons honey 

1 tablespoon lime juice


Peel the grapefruit.

Place a sieve over a medium bowl.

Hold a grapefruit over the bowl, and using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and let them fall into the sieve.

Repeat with remaining grapefruit and oranges.

Place the fruit segments in a salad bowl.

In a small bowl, whisk together cardamom, vinegar, honey and lime juice, taste and adjust seasoning if needed.

Pour over fruit.

Add sliced cherries and toss lightly.

4-6 servings