Cardamom Citrus Salad With A Crunch!

• 1 pink grapefruit
• 1 navel orange
• 2 blood oranges
• 1/4 cup honey
• 1/2 tablespoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 pinch sea salt
• 1/4 cup pistachios, chopped

1. Peel grapefruit and oranges. Carefully cut them into segments, place in a bowl & reserve any juice from this process.
2. Pour the reserved juice into a small saucepan. Add the honey, cardamom, cloves and salt.
3. Heat the honey mixture to a boil and then reduce to a simmer. Simmer for 10 minutes.
4. After 10 minutes, turn off the heat and let the honey mixture cool to room temperature.
5. Dish the fruit segments into serving bowls and pour the honey mixture over them.
6. Chill the bowls in the refrigerator for at least 10 minutes before serving. Even longer in the refrigerator is better!
7. While the bowls are cooling, lightly toast the chopped pistachios in a dry pan over medium heat until they just begin to become fragrant. Remove the pan from the heat and transfer the pistachios to a bowl to prevent further cooking.
8. Top the dishes with toasted pistachios just before serving and enjoy!

pink grapefruit, orange, oranges, honey, ground cardamom, ground cloves, salt, pistachios

Taken from food52.com/recipes/9183-cardamom-citrus-salad-with-a-crunch (may not work)