1 vanilla bean
1 tablespoon honey
¼ cup coconut flakes
Peel the fruit, divide into segments and cut each segment in three. Place the fruit in a colander on top of a pot, so as to save all the juice.
Add the vanilla seeds, or dried vanilla powder, and the honey to the juice and let simmer for 5 – 10 minutes.
Put the fruit in a beautiful bowl, and pour the strained juice over the fruit. Mix well.
Dry-roast the coconut flakes in a small frying pan and serve with the salad.
Preferably one of the oranges should be a blood orange or one of the grapefruits should be a red grapefruit, to augment the flavor mix and the color. Super fresh!