Fennel, Orange And Apple Skewers

• 1/2 bulb fennel
• 2 or 3 clementines, tangerines or oranges
• 2 Granny Smith apples
• Juice of one lemon
• 20 mint leaves

1. Cut fennel into 20 small pieces.
2. Segment clementines or tangerines or cut up oranges; you need 20 pieces.
3. Peel apples and cut into 20 small pieces; toss them with lemon juice immediately.
4. Use toothpicks to spear a piece of fennel, then orange, then mint and finally apple.
5. Serve within 30 minutes.

fennel, clementines, apples, lemon, mint

Taken from cooking.nytimes.com/recipes/1867 (may not work)