1 teaspoonFrontier Co-op Cayenne Chili Pepper, Ground, Organic 1.70 oz.
1 pinchFrontier Co-op Sea Salt, Table Grind 5 lb.
6-8 citrus fruits, sliced or cut into wedges (navel or blood oranges, tangelos, grapefruit, lime)
2 teaspoons apple cider vinegar
Fresh mint leaves (optional)
1 1/2 teaspoons honey
1 Juice and zest from 1/2 orange
1. Slice or cut the fruit into wedges. Place the fruit in a medium-size bowl or on a large plate. Garnish with fresh mint leaves, if desired.
2. In a small bowl, whisk together the vinegar, orange juice and zest, honey, cayenne and salt.
3. To serve, pour a small amount of dressing over individual servings of fruit salad. The salad dressing will keep in the fridge for 2 weeks when stored in a sealed container.
Only add a lime if you like a sweet/sour combo