Citrus and Pomegranate Fruit Salad
4
Person
25
Minutes
0
Calories
This 3-ingredient fruit salad with pomegranate, oranges, and grapefruit makes a refreshing and pretty breakfast, side dish or dessert. This fruit salad with oranges, grapefruits, and pomegranate seeds is the perfect antidote to all the overindulgence of the holidays. The fruits are soaked in their juices, which makes a refreshing magenta syrup that you’ll want to drink straight from the bowl. With only three ingredients, it’s easy enough to make for yourself for breakfast but also elegant enough to serve to company. All of the ingredients used in this recipe are gluten-free.
Ingredients
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2 Pink grapefruits
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2 Large navel oranges
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1 Pomegranate
Method
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01Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters.
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02Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarterback to release more seeds. (Don’t worry about getting all the seeds out. Squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.)
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03Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board.
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04Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!)
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05Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
