YIELD: 4 to 6 servings | PREP TIME: 10 minutes, plus 1 hour to soak pistachios | CHILLING TIME: 1 hour
• ¼ cup shelled roasted and salted pistachios, plus minced pistachios for garnish
• 1 cup boiling water
• 1 tablespoon maple syrup
• ⅛ teaspoon salt
• 1 ruby red grapefruit
• 1 large Cara Cara or Valencia orange
• 1 blood orange or other small orange
1. Place the pistachios in a medium bowl and pour the boiling water over them. Set aside to soak for 1 hour.
2. Drain the pistachios and place them in a blender with 1 cup of cool water, the maple syrup, and the salt. Blend on high speed for 1 minute, until smooth. Strain through a fine-mesh strainer and discard any pulp.
3. Supreme the citrus: Using a sharp knife, cut off the top and bottom of each grapefruit and orange. Working from the top down and following the shape of the fruit, cut off strips of peel, making sure to remove the pith as well. Working over a bowl, cut between the membranes to release the segments. Squeeze the remaining juice from the peels and membranes into the bowl.
4. Combine the citrus segments and their juices with the pistachio milk and chill for at least 1 hour before serving.
5. Serve in shallow bowls with minced pistachios sprinkled on top.
AIP / Nut-Free Modification: Use 1 cup of full-fat coconut milk in place of the pistachios and water.
