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

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.

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

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.

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.

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