Duration: 15 minutes of preparation
Difficulty: very easy
For 6 people
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Elaboration of the recipe
Brush an orange under hot water, dry it, make a long, wide zest. Then cut it into thin skins. Reservation by decoration. Peel raw grapefruits and oranges.
Detach the citrus segments by passing the blade of a knife between the thin membranes that separate them. Work on a cutting board to collect the juice from the fruit. Cut the segments into pieces.
Divide the citrus among six bowls and drizzle with the recovered juice. Squeeze the lemon. Wash the apples, dry them, cut them in half and remove the core with the seeds. Cut them into slices and then into sticks. Sprinkle them with lemon juice. Distribute them well in the verrines.
Sprinkle with sugar. Decorate with orange zest and mint sprigs. Refrigerate until ready to serve.