Serve this as a spring starter – it'll get tongues wagging!
Make this at the end of the grapefruit season when grapefruit are at their sweetest, or use all sweet oranges. Serve as a light, refreshing starter before a rich meal or serve it in tacos with shredded pork, chicken or duck, to provide a hot, juicy refreshing counterpoint to the rich meat.
2 sweet grapefruit and 2 large sweet oranges (or use 4-5 sweet oranges)
12-24 small mint leaves
¼ cup roasted salted peanuts, finely chopped
¼-½ cup bean sprouts, trimmed
2 long medium-hot red chillies
2 Tbsp lime juice
1 Tbsp brown sugar
¼ tsp salt
3 kaffir lime leaves, spines removed, slivered then finely chopped
1 Tbsp grated peeled ginger
Few drops sesame oil
1 Make the dressing first. Roast chillies in a gas flame until blacked, or under a grill. Wrap in paper towels, cool, then remove blacked skin. Chop finely, removing seeds first for a milder dressing. Put chillies in a bowl and blend in lime juice, brown sugar, salt and kaffir lime leaves. Squeeze ginger above bowl to extract juice, and add sesame oil.
2 Peel grapefruit and oranges with a small serrated knife, removing all the pith, then slice in between the membrane and release the fillets of fruit. Arrange fruit on plates and spoon over most of the dressing. Add bean sprouts and mint leaves (if the leaves are large, tear them into small pieces) and spoon over more dressing. Scatter with peanuts and serve.
Photography Aaron McLean http://www.aaronmclean.com