Yield: Serves 2
1 teaspoon jalapeño pulp (see recipe instruction no. 1)
2 teaspoons honey
1 teaspoon lemon juice
½ teaspoon lime juice
About 1 orange
About 1 Blood orange
About ½ grapefruit
Lime and lemon zest for garnish
1. Use a Microplane grater/zester to grate the jalapeño pepper into pulp. If you don't have one, use a knife to finely chop the pepper until you have a purée.
2. In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside.
3. Now peel and then cut all of the citrus into approximately ¼-inch slices -- just like this.
Arrange a stack of citrus on two serving plates -- in any order you'd like, with about 1 teaspoon of the honey-jalapeño dressing between each slice.
4. Garnish with lemon and lime zest and serve chilled or at room temperature.