Citrus and Pomegranate Fruit Salad

Tested & Perfected Recipes

salad

This salad of 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 company.

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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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My Recipe Videos

Winter Citrus & Pomegranate Fruit Salad

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.

Reviews & Comments

  • How far ahead can this be made?

    • — Hanna on August 7, 2018
    • Reply
    • Hi Hanna, you can get away with making this a day or 2 ahead. Hope you enjoy!

      • — Jenn on August 7, 2018
      • Reply
  • 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!

    • — NinaMargo on March 29, 2018
    • Reply
  • I loved this, what a great dish! I really like that it didn’t have any sugar added to it. It’s completely worth it to take the time to cut the citrus right and once you get the hang of it, it’s a quick task. This was healthy and delicious, will be making it again soon!!

    • — Kaylie on December 31, 2017
    • Reply
  • I would like ideas about what I can substitute in place of pomegranates in this salad; the citrus fruits are still great this time of year, but pomegranates are gone (I was putting them in everything for a while there!).

    • — Kathy on March 22, 2017
    • Reply
    • Kathy, you can replace the pomegranate with your favorite in-season fruit– berries or bananas would be nice.

      • — Jenn on March 22, 2017
      • Reply
  • I loved this citrus salad. Especially as a pick me up in the winter. My one trouble is that the grapefruit ended up being a little too tough and chewy. I think it was because I didn’t properly cut out the interior membrane. If you have any tips, please let me know. Thank you!

    • — Joanna on March 2, 2017
    • Reply
    • Hi Joanna, I’m not sure if you noticed, but I have some pictures above the recipe showing the best way to remove the membranes from citrus fruits. It’s best to hold the grapefruit, orange, etc. in your hand and use a sharp knife to cut the segments out from between the membranes. Little more labor intensive, but worth it!

      • — Jenn on March 2, 2017
      • Reply
  • Great recipe! It was a nice citrus boost for the winter time. I had a hard time figuring out how to cut the membrane of the orange and pomegranate out so we just chewed through them. Next time I will work harder to find and cut those parts out. Also make cure you don’t have any cuts on your hand! Boy does it sting!

    • — Joanna on January 18, 2017
    • Reply
  • Here’s a great method for seeding that pomegranate : https://youtu.be/gvhYj-tVTN4

    • — Joan ditges on January 15, 2017
    • Reply
  • Hello, re the way you get the Pomegranate seeds out. The best way I have found is to cut the fruit in half , squeeze out the juice and then hit the back of the fruit with a wooden spoon or similar. All the seeds pop out with minimal membrane attached and if there is some then you can easily pic them out. The whole process takes about a minute. Cheers Rosie

    • — Rosaleen on December 15, 2016
    • Reply
  • Thank you for inspiring me to try new recipes. Your photos and clear directions make it easy. This was the first time I’d eaten a pomegranate and I discovered how delicious they are. My knife skills are progressively improving.

    • — Gloria Hatley on December 4, 2016
    • Reply
  • CAN YOU MAKE THIS THE NIGHT BEFORE

    • — LOUISE on September 8, 2016
    • Reply
    • Yep!

      • — Jenn on September 8, 2016
      • Reply
  • Thank you for this festive, healthy recipe, and the helpful tutorial and photographs. Now I know how to section citrus fruits!

    • — Julie on February 10, 2016
    • Reply
  • I made this fruit salad for New Year’s Eve dessert. It was delicious, beautiful and simple.
    I actually found it difficult to section the oranges as pictured so I instead cut in half like a grapefruit, ran my kn

    • — Toria on January 4, 2016
    • Reply
  • Exactly what I needed to start the new year. Easy and absolutely refreshing. I felt wonderful after eating this and can’t wait to devour the rest tomorrow! Thanks again Jen, your recipes are amazing.

    • — Erin on January 3, 2016
    • Reply
  • To seed a pomegranate mess free, just dig out the top with a small knife, score it in quarters. Fill a bowl with water, and pull the pomegranate open into quarters into the water. Bend each quarter back and seed into the water. The white pith will float to the top. Pour the water off with the white pith, and strain. Perfect, and mess free.
    The salad looks stunning!

    • — T. on December 20, 2015
    • Reply
  • My granddaughters and I made this recipe with white grapefruit and navel oranges fresh from the yard plus some store bought pink grapefruit. Very refreshing and colorful dish! Sectioning the fruit was time consuming because we made a large bowl but it was well worth the effort.

    • — Pat on March 27, 2015
    • Reply
  • So simple and so delicious. In my part of the world you have to make it when pomegranates are in season. When I wanted to repeat this recipe, pomegranates were no longer available.

    • — Renée Finlayson on March 23, 2015
    • Reply
  • A delicious and refreshing dish. The pomegranate seeds added both color and crunchiness. The entire family enjoyed it!

    • — paship on January 30, 2015
    • Reply
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  • I made this fruit salad for a club meeting. It was a big hit, and people were using this salad to top someone else’s dessert. Luckily the other person wasn’t offended. My knife skills are not the best, so my salad wasn’t as pretty as Jenn’s.

    • — Angela Pirtle on July 10, 2014
    • Reply
  • We love ths salad & have it every holiday for our fruit salad & every day if I can get it made. Thanks so much!!

    • — Robyn on December 24, 2013
    • Reply
  • I love pomegranates but they are messy. I like to cut them in a bowl of warm water so I don’t stain my hands or anything around me. It keeps the mess contained and the seeds in a bowl.

    • — Stefany on November 12, 2013
    • Reply
  • This is great in the winter. I love it for fall as soon as soups start sounds good, I start craving tangy fruits. I usually cheat and get the pre-cut pieces of fruit for faster assembly but I have made it from the whole fruits and it tastes even better.

  • I have made this salad too many times to count. Once I used 15 pomegranates from Costco, they were huge. But everyone in my family inhales this salad so it was worth the time and effort. And it’s so healthy.

    • — Julie on July 22, 2013
    • Reply
  • This is a fabulous salad or whatever you want to call it. I make a double recipe. it keeps very well for several days.

    • — Jane Palmer on March 9, 2013
    • Reply
  • Even though this is more of a brunch item, I brought this to an evening gathering last month.

    It is a simple recipe, and I liked how easy it was to get the seeds out of the pomegranate. My knife skills need work though–I had a hard time cutting the citrus into nice looking slices, but nobody minded except for me!

    • — Angela P. on March 9, 2013
    • Reply
  • I’ve always enjoy your especially this Winter Citrus and Pomegranate Fruit Salad. So easy to make and your instructions are so clear. I love it. The sweet and tart flavor from the fruit are so refreshing. The only thing is that my kids think it’s a little too tart for them. So, I separate a little bowl for them and toss theirs with a little drizzle of agave before serving and they loved it.

    amy [at] utry [dot] it

  • I loved this. I don’t really like dealing with whole pomegranates, so I just bought the seeds (they have them at Trader Joes and Costco when they are in season).

    • — Kelly G on March 9, 2013
    • Reply
  • I served this wonderful salad at our family Christmas Brunch. It is so delicious and healthy. I am totally addicted and I can’t seem to get my fill. I am making it almost everyday. I am dreading the end of pomegranate season.

    • — Dinny on January 13, 2013
    • Reply
  • My sister-in-law introduced this to our family and she adds fresh chopped mint-it’s delicious! 🙂

    • — Juliette on January 6, 2013
    • Reply
  • It seems to be delicious.
    It is very beautiful.
    I would like to have come to eat.
    Is it good also for health?

    • yes!

      • — Jenn on July 26, 2012
      • Reply
  • My kids loved this salad too!

    • — meredith Lovelss on May 15, 2012
    • Reply
  • I love this salad! I have made it many times and can’t wait till i can get fresh grapefruit and pomgranates again to make more. Thank you so much!

    • — Robyn Coffey on May 15, 2012
    • Reply
  • This is great! A very healthy vitamin enriched salad!

    • — NKRak on May 15, 2012
    • Reply
  • This would be a perfect salad to have when company is over. It is so beautiful!

    • — Angela on March 4, 2012
    • Reply
  • This was the perfect complement to your asian slaw…so very refreshing…. I made this for tea time and people wanted to drink the juice left over in the bowl 🙂

    • — darlaBE on March 2, 2012
    • Reply
  • Loved this! It tasted as good as it looked.

    • — Hadley on March 1, 2012
    • Reply
  • This was wonderful, light and lovely flavors. My kids enjoyed it. too! I wish the fruit would cut itself though!

    • — meredith Lovelss on March 1, 2012
    • Reply
  • I LOVE the mix of this salad and it is beautiful!
    Great blend of flavors and colors!!!!

    • — debbie on March 1, 2012
    • Reply
  • So lovely! I could really go for this right now. Fresh and light, perfect winter fruit salad.

  • Thank you for the directions on seeding a pomegranate-great flavor for a cumbersome fruit. This salad turned out as beautiful as it was healthy.
    I’m on a very caloric restrictive diet and not a particularly big dessert eater. This can serve as a lovely dessert, breakfast or side and the flavors blend into a citrus heaven!

  • This is soooo good! The left over was even better the next day.

    • — Jane Palmer on March 1, 2012
    • Reply
  • Such a bright, pretty, and delish salad.

    • — Joni on March 1, 2012
    • Reply
  • Delicious, healthy, and colorful! Plus, it has Zero Weight Watchers points, which means I can eat all I want. Yum!!

  • My local supermarket did not have pomegranites this past week, but I found them today and bought three so I can make your delicious and beautiful salad more than once. Thanks for the recipe, Jenn!

    • — Liz on January 7, 2012
    • Reply
  • What a perfect salad for a healthy lifestyle! Love the combo of citrus with the pom! Happy New Year!

  • This is such a beautiful and tasty salad. The colors just make me smile.

    • — kim on January 3, 2012
    • Reply
  • What a beautiful salad. As I am writing this, I am eating a simple orange and grapefruit salad sprinkled with a little organic honey. Next time, the pomegranate goes in, too. Thank you for the idea.

  • So simple and pretty! Love it!

  • What a beautifully healthy salad!!!

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