Citrus Fruit Salad

As much as I enjoy experimenting with unusual ingredients and pastry techniques during my off-time, I can think of no better way to end a meal than with a fruit dessert. I keep at least one fruit dessert on my menu year-round because I love how it refreshes and revives the weariest of palates. Northeast winters create a unique challenge for pastry chefs because, other than citrus, fruit is sparse. Even so, Chef Deborah Racicot manages to delight with her citrus fruit salad. I love this composition because she goes beyond the usual citrus suspects of orange and grapefruit. Rather she layers many flavors of citrus, such as cara cara, satsuma, and bergamot, which she further contrasts with an orange blossom granita and rose petal jam. The description on its own made me salivate. Fruit: 1. Chocolate: 0. (http://www.grubstreet.com/2014/03/narcissa-citrus-fruit-salad.html  )