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.
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.
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.
Squeeze each quarter firmly over the bowl to release the seeds and juices.
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 fruit again to release the juice from any remaining seeds. You’ll be left with this.
In the bowl, you’ll have plenty of juice and seeds, along with some of the white membrane.
Pick out any bits of the white membrane so all that remains are seeds and juice.
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.
Holding the orange over the bowl, use a sharp knife to cut out the segments from in between the membranes.
Squeeze all the juice from the oranges into the bowl, then repeat with the grapefruits.
That’s all there is to it. Enjoy!
My Recipe Videos
Winter Citrus & Pomegranate Fruit Salad
- 1 pomegranate
- 2 large navel oranges
- 2 pink grapefruits
- 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.
- 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.
- Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.