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This salad is a powerful cold preventer. In addition to being full of Vitamin C and keeping us healthy during the Winter, it is also beautiful and lifts the spirit. Freshly ground coriander and fresh mint leaves add some light aromatic notes reminiscent of the Middle East.

Ingredients:
1 grapefruit
1 ruby red grapefruit
1 navel orange
1 cara cara (or another navel)
1 kiwi
1 T of olive oil
½ tsp. coriander seeds, lightly toasted and ground
1 T agave nectar or honey
4 leaves of mint (from 1 sprig), finely chopped

Using a sharp paring knife cut the ends off of the grapefruits and orange, and then slice the peel and white pith off, avoiding taking out too much of the fruit flesh.
Set up two bowls; one can be the serving bowl, and the other will be the work bowl. Over the work bowl, slice around the membrane of each section of the grapefruit and fruit, gently pull out the segments, and place each them in the serving bowl.
After all of the segments have been removed, squeeze out excess juice from the membranes into the work bowl.
Peel the kiwi with a vegetable peeler or the paring knife and then slice it into long wedges and add to the serving bowl.
Pour the olive oil over the fruits and sprinkle on the ground coriander.
Strain the excess juice from the work bowl, about ½ cup, into a small sauté pan and heat it up a light simmer.
Stir in the agave nectar, and let the juice reduce slightly. Take off the heat.
Pour the warm liquid over the fruits and then stir in the chopped mint.
Gently toss and serve.