Maple-Citrus Salad with Coconut

• 2 large pink grapefruits
• 2 large navel oranges
• 2 blood oranges
• 1 lime
• 1 1/2 tbsp. pure maple syrup
• 6 tbsp. fresh coconut shavings
• 2 tbsp. fresh tarragon

1. Set a fine-mesh sieve over a medium bowl.
2. Slice in between membranes of grapefruits and 1 navel orange to release segments into sieve; transfer segments to a large platter.
3. Squeeze any remaining juice from citrus membranes into sieve.
4. Set aside bowl with juice.
5. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
6. In a small bowl, combine 1/2 cup reserved juice with maple syrup.
7. Pour syrup mixture over citrus.
8. (Citrus can be stored, covered, in a refrigerator for up to 1 day.)
9. Sprinkle coconut over citrus and gently toss.
10. Garnish with tarragon before serving.

pink grapefruits, oranges, oranges, lime, maple syrup, fresh coconut shavings, fresh tarragon

Taken from www.delish.com/recipefinder/maple-citrus-salad-coconut-recipe-clv0212 (may not work)