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Citrus and Pomegranate Fruit Salad

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Reset and refresh with this winter fruit salad made with juicy pomegranate arils, grapefruits, and oranges.

Looking to reset after the holidays? This refreshing fruit salad with oranges, grapefruits, and pomegranate seeds is just the thing. The fruits are soaked in their own juices, creating a refreshing magenta syrup that you’ll want to drink straight from the bowl. It’s super easy to throw together with just three ingredients and is perfect for a quick breakfast, a company brunch, or a light and healthy dessert.

Pomegranates are filled with glistening ruby-red seeds called arils, which burst with juice when eaten. They have a tart and sweet flavor, similar to citrus fruit, and are rich in vitamin C and antioxidants. To find a juicy pomegranate at the store, look for one that feels heavy for its size and has blemish-free skin. If you prefer not to deal with  cutting up a pomegranate, you can also find pre-packaged arils ready to eat at the store—you’ll need about 1¾ cups.

What You’ll Need

citrus pomegranate fruit salad ingredients

Step-by-step Instructions

Begin with the pomegranate. 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.

cutting a cross into the pomegranate

Holding the pomegranate facing down over the bowl, break it apart into quarters. (Do this over a stain-proof surface.)

pulling apart pomegranate 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.

releasing the pomegranate arils into the bowlYou’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.

pomegranate arils in bowlFor 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.

cutting the skin and pith off of the grapefruitCupping 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!)

cutting the segments out of the orangeFirmly squeeze the remaining membranes over the bowl to release all the juices.

squeezing the orange juice out of the orangeTaste the fruit salad and add up to 1 tablespoon of sugar, only if necessary.

fruit salad in bowl

Cover and refrigerate until ready to serve. Serve the fruit salad in bowls, so the juice can be spooned up with the fruit.

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Winter Citrus & Pomegranate Fruit Salad

Reset and refresh with this winter fruit salad made with juicy pomegranate arils, grapefruits, and oranges.

Servings: 4
Prep Time: 30 Minutes
Total Time: 30 Minutes

Ingredients

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

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. Taste the fruit salad and add up to 1 tablespoon of sugar, only if necessary. Cover and refrigerate until ready to serve. Serve the 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.
  4. Note: Nutritional information does not include the tablespoon of sugar.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 168
  • Fat: 1 g
  • Saturated fat: 0 g
  • Carbohydrates: 41 g
  • Sugar: 28 g
  • Fiber: 7 g
  • Protein: 3 g
  • Sodium: 4 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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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Comments

  • My family and I enjoyed this recipe! What a delicious winter salad or dessert. We had if for dessert. After all the holidy indulgences, this is a perfect recipe to get back to good, healthy eating. Thank you!

    • — Patrice Steenkolk on January 12, 2023
    • Reply
  • Jenn,
    I’m making this salad this week, and I noticed you have quite a few of junk comments having nothing to do with the website on here (anti-aging creams, business ads, etc.) – they’re all grouped together about halfway down. Just thought you’d like to know and maybe you can remove them. First time I’ve ever seen anything like them on your site. I’m giving this comment 5 stars because you deserve it for these consistently fab recipes!!! Absolutely love that your commenters have almost always made the dish before commenting – thanks to all you home cooks out there; your comments have often been helpful!!

    • — Jules on January 9, 2023
    • Reply
    • Hi Jules, thanks for pointing that out to me — I just removed them! 🙂

      • — Jenn on January 9, 2023
      • Reply
  • I could wear my prettiest Sunday dress and avoid getting it stained while peeling a pomegranate. Here’s a tip to avoid a red mess everywhere. First, fill a large bowl with water. Then, quarter the pomegranate, and place one of the quarters under the water. Pull apart the skin, and gently nudge the seeds out. All those beautiful juicy kernels will fall out without creating a mess….and pieces of the membrane and bad seeds will float to the top, so pour those off with some of the water into the sink. I hope that’s helpful.
    By the way, I love her recipes and two cookbooks. Everything I’ve made has been effortless because of Jenn’s explanation of recipes and tips. All of her meals have been delicious, pleasing family and friends from everyday dinners to fancy party gatherings. Thank you Jenn for sharing your fabulous meals with my family. ?

    • — Naly Rattanasouk on January 4, 2023
    • Reply
  • Are the pomegranate seeds supposed to be crunchy?
    Thanks!

    • — Susan on January 4, 2023
    • Reply
    • The flesh of pomegranate arils is pretty soft but there’s a tiny crunchy seed in the middle.

      • — Jenn on January 4, 2023
      • Reply
  • This is so delicious I’ve added it to my prep for lunches. Several times I didn’t have grapefruit and just made it with oranges and poms and it was still good. I thought I’d mention this for people that can’t have grapefruit.

    • — Shanyn on January 15, 2022
    • Reply
  • This salad is so delicious and beautiful! I sometimes serve it as a dessert to my more weight conscious guests. It’s the perfect answer to December’s holiday gormandizing; citrus and pomegranates are in season and it has no added sugar! You do need a good sharp knife to prepare the grapefruit. Later in the season when pomegranates are no longer available, Jenn suggested substituting raspberries, and that was yummy too.

    • — Kate on January 11, 2022
    • Reply
  • 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
    • Reply
    • Pomegranates and many varieties of oranges are in season right now in CA. I can’t wait to make this beautiful healthy salad for my family! It looks delicious and refreshing, after all the heavy holiday food this sounds perfect!

      • — Deborah Sato on January 3, 2023
      • Reply

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