Citrus-blueberry salad with almond-mint sugar

Ingredients:

• 0.5 cups chopped toasted almonds
• 1/4 cup pure granulated cane sugar
• 8 fresh mint leaves, chopped
• 2 red grapefruits, segmented (collect the juices)
• 2 yellow grapefruits, segmented (collect the juices)
• 2 Navelina oranges, divided into segments (collect the juices)
• 2 tablespoons of honey
• 2.5 cm ginger root, cut in half
• 2 cups fresh blueberries, sorted and rinsed

Preparation:

1. Place the almonds, sugar, and mint in a food processor and pulse lightly until a coarse crumble forms. Transfer to a small bowl.
2. Combine grapefruit and oranges in a large decorative bowl.
3. Combine the citrus juices in a small saucepan (you should have at least 2 cups of juice; if not, add freshly squeezed orange or grapefruit juice). Add the honey and fresh ginger and bring to a boil. Cook until the mixture has reduced by half. Remove from heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the syrup over the citrus fruits. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
4. Just before serving, add the blueberries. Sprinkle with almond flakes and serve.