Jewelled citrus salad with lime & mint drizzle

Instructions

1. Carefully cut the peel and pith from the grapefruits, oranges and satsumas by making vertical cuts down each fruit. Cut into slices. You can leave the peel on the kumquats so simply cut them into halves or slices – whatever you prefer. Lay the slices of fruit out onto a serving platter, scatter over the pomegranate seeds and set aside.
2. Meanwhile, place the lime zest, mint leaves and sweetener into a pestle and mortar or sturdy, small bowl and crush lightly until paste-like. Pour over 1–2 tablespoons of water and stir to make a syrupy drizzle. Pour the drizzle over the fruit and serve.