Moroccan Citrus Fruit Salad

• 4 navel oranges (see Note)
• 2 pink grapefruits
• 2 1/2 cups fresh orange juice
• 3 tablespoons orange-flower water
• 2 tablespoons honey
• 1 vanilla bean, halved lengthwise and seeds scraped
• 1/2 teaspoon cinnamon
• Small mint leaves, for garnish

1. Using a sharp knife, peel the oranges and grapefruits, removing all of the bitter white pith.
2. Cut in between the membranes to release the sections into a bowl.
3. Squeeze the juice from the membranes into another bowl.
4. Add the orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of juice and whisk to mix.
5. Strain the flavored juice over the fruit and refrigerate for at least 2 hours or overnight.
6. Spoon the fruit salad into glasses or bowls, garnish with mint leaves and serve.

oranges, pink grapefruits, orange juice, orangeflower water, honey, vanilla bean, cinnamon, mint

Taken from www.foodandwine.com/recipes/moroccan-citrus-fruit-salad (may not work)