Ingredients
1/2 cup Honey
1/2 cup Water
1 Cinnamon stick
1 teaspoon Black peppercorns (or pink or red)
1/4 teaspoon Dried crushed red pepper
4 Whole cloves
3 Medium size oranges (cara cara is good.)
3 Mandarin oranges
2 Ruby red grapefruit
2 Limes
6 Kumquats
4.4 ounce Fresh pomegranate seeds
Preparation
Combine first 7 ingredients in small saucepan. Bring to boil over medium high heat. Boil, stirring often, for 1 minute. Remove from heat and let stand 30 minutes.
Peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away the bitter white pith. Cut each fruit into think rounds. (I cut the grapefruit into segments.). Arrange on serving platter, and sprinkle with pomegranate seeds.
Pour honey through a fine wire mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use. Top with drizzle of olive oil, handful of mint leaves, and sea salt.
Note: salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.
