Fresh dates are such a treat: sweet, succulent and tender. They are the perfect complement to grapefruit and orange in this vitamin C-rich dessert. With fresh mint and a syrup flavoured with star anise and Campari, this offers a real taste sensation at the end of a meal.
1 yellow grapefruit
1 pink grapefruit
1 blood orange or 1 more pink grapefruit
6–8 fresh dates, pitted and halved
2 sprigs of fresh mint, stalks removed and leaves thinly sliced or chopped
For the syrup
2 tbsp honey
½ cup (125 ml) citrus juice, such as orange and grapefruit (freshly squeezed is best)
3 star anise
2 tbsp Campari
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To make the syrup, combine the honey, citrus juice and star anise in a small saucepan. Bring to the boil over a medium heat, then reduce the heat and simmer for 5–7 minutes or until slightly thickened.
Meanwhile, peel the citrus fruits, removing as much white pith as possible. Slice the fruits crossways, removing any pips. Arrange the slices in a serving bowl or individual bowls.
Add the Campari to the syrup and cook for a further 1–2 minutes. Pour the hot syrup over the citrus slices. Arrange the halved dates over the top, then sprinkle with the mint. Leave the salad to macerate until ready to eat.