Citrus and Pomegranate Fruit Salad

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This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

citrus and pomegranate fruit salad

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 own juices, which makes a refreshing (not to mention gorgeous) 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.

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How to Make Citrus and Pomegranate Fruit Salad

Let’s begin with the pomegranate, which I know can be a little intimidating if you’ve never cut into one. Pomegranates are full of glistening ruby-red seeds called arils, which are like little capsules of juice that burst in your mouth. The taste is similar to citrus – a little tart, a little sweet – and they’re full of vitamin C and antioxidants. When you see them at the store, they’re ripe and ready to eat. Pick one that feels heavy for its size (the heavier the fruit, the juicier it will be) with blemish-free skin.

Before you cut into it, put on an old shirt you don’t care about because the juice squirts and stains and an apron alone won’t cut it. Starting at the crown, cut a cross into the fruit about halfway down.

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Put a large bowl in the sink (the juice will stain cutting boards) and, holding the pomegranate facing down over the bowl, break it apart into quarters.

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Squeeze each quarter firmly over the bowl to release the seeds and juices.

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Bend each quarter back to release more seeds.

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Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the fruit again to release the juice from any remaining seeds. You’ll be left with this.

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In the bowl, you’ll have plenty of juice and seeds, along with some of the white membrane.

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Pick out any bits of the white membrane so all that remains are seeds and juice.

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Now for the orange. Cut a slice off the top and bottom so the orange sits flat, then use a knife to work your way around the orange to remove all the skin and pith.

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Holding the orange over the bowl, use a sharp knife to cut out the segments from in between the membranes.

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Squeeze all the juice from the oranges into the bowl, then repeat with the grapefruits.

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That’s all there is to it. Enjoy!

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Winter Citrus & Pomegranate Fruit Salad

This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

Servings: 4

Ingredients

  • 1 pomegranate
  • 2 large navel oranges
  • 2 pink grapefruits

Instructions

  1. Place 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. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  2. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using 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!) Firmly 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.
  3. Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I have made this delicious salad several times since I discovered it in November. I always wondered how to section grapefruit and the directions made it so clear and easy. I am now sectioning grapefruit alot. I’ve share this recipe with friends and family too and they love it.

    • — Melissa B Hilton on January 28, 2021
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  • Delicious! Very refreshing!

    • — Madelynn on May 24, 2020
    • Reply
  • My husband and I can’t eat grapefruit due to medication interactions, and per your suggestion I substituted apple – and it was delicious! Thank you. We will enjoy this many times.

  • This looks so enticing and refreshing, but both my husband and I (and many of our senior friends) are restricted from eating grapefruit due to medication interactions. Do you have any suggestion for another fruit to combine with the oranges? Apples? Does pomegranate juice prevent oxidizing of non-citrus fruits?

    • Hi Judy, I do think apples would be a nice addition here. I don’t believe that pomegranate juice will help with the oxidation of the apple, but the juice from the oranges should. I’d love to hear how it turns out with the apples!

  • How far ahead can this be made?

    • Hi Hanna, you can get away with making this a day or 2 ahead. Hope you enjoy!

  • I went looking for (out-of-season) pomegranates, but on a whim called Trader Joe’s – who rescued me! They sell packages of pomegranate seeds! Fresh, yummy, and yes, saved me tons of time. This salad is the perfect solution for our bounty of Arizona citrus. Thank you Jenn for another fabulous recipe!

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