Description

This Winter Citrus & Pomegranate Fruit Salad is a refreshing and vibrant mix of juicy pomegranate arils, navel oranges, and pink grapefruits. Perfect for a healthy snack or a colorful side dish, this fruit salad combines the sweet and tart flavors of winter citrus fruits with the ruby red pop of pomegranate. Easy to prepare and naturally packed with vitamins and antioxidants, it’s a delightful treat to brighten your day.

Ingredients

Scale

Fruit

1 large pomegranate (or 1¾ cups ready-to-eat pomegranate arils, with juices)
2 large navel oranges
2 pink grapefruits

Optional

1 tablespoon sugar, if needed

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Instructions

Prepare the pomegranate: Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Hold the pomegranate crown side down over a large bowl placed in the sink and break it apart into quarters. Squeeze each quarter firmly over the bowl to release seeds and juice, then bend each quarter back to release more seeds. Squeeze again to extract juice from remaining seeds. Remove any bits of white membrane, ensuring the bowl contains only seeds and juice.
Segment the oranges and grapefruits: Cut a slice off the top and bottom of each orange and grapefruit so they sit flat on a cutting board. Using a sharp knife, remove all the skin and pith by working your way around the fruits. Holding each fruit over the bowl, carefully cut out the segments between the membranes, cutting only until the center of the fruit. Firmly squeeze the remaining membranes over the bowl to release all juices.
Sweeten and chill: Taste the mixture and add up to 1 tablespoon of sugar if needed for extra sweetness. Cover the bowl and refrigerate the fruit salad until ready to serve.
Serve: Spoon the fruit salad into bowls, making sure to include both the segments and the juicy juice for a refreshing and flavorful experience.

Notes

Pomegranate juice can stain wooden cutting boards and some countertops — to avoid stains, cut pomegranates on disposable plastic bags or other non-porous surfaces.
The nutritional information does not include added sugar; add only if necessary.
This fruit salad is best served chilled and is a great way to enjoy seasonal citrus fruits in winter.

Nutrition

Serving Size: 1 cup
Calories: 168
Sugar: 28 g
Sodium: 4 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 7 g
Protein: 3 g
Cholesterol: 0 mg