4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
2 Tbsp (30 ml) finely chopped fresh mint leaves
Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite sized pieces and add to a bowl. Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in-between membranes to remove fruit segments. Add segments to bowl. Add kumquats and mint. Toss to combine and refrigerate for about 15 minutes before serving.
Check out Tosca putting together this beautiful, flavorful salad!
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