Citrus and Pomegranate Fruit Salad
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Reset and refresh with this bright, juicy fruit salad made with pomegranate arils, grapefruits, and oranges.
Looking to reset after the holidays? This light and refreshing fruit salad with oranges, grapefruits, and pomegranate seeds is just the thing. The fruits soak in their own juices, creating a beautiful magenta syrup you’ll want to sip straight from the bowl. It’s super easy to throw together with just three ingredients and works perfectly for a quick breakfast, a company brunch, or even a light and healthy dessert.
Pomegranates are filled with ruby-red seeds called arils, which burst with tart-sweet juice when you bite into them. They’re rich in vitamin C and antioxidants, making them a great winter treat. When shopping for pomegranates, choose ones that feel heavy for their size and have smooth, blemish-free skin. And if cutting one up isn’t your thing, pre-packaged arils are a great option—you’ll need about 1¾ cups.
Table of Contents
What You’ll Need To Make Citrus and Pomegranate Fruit Salad
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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Winter Citrus & Pomegranate Fruit Salad
Reset and refresh with this bright, juicy fruit salad made with pomegranate arils, grapefruits, and oranges.
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
- 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. 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.
- Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.
- Note: Nutritional information does not include the tablespoon of sugar.
Nutrition Information
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- 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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We love ths salad & have it every holiday for our fruit salad & every day if I can get it made. Thanks so much!!
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.
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.
This is a fabulous salad or whatever you want to call it. I make a double recipe. it keeps very well for several days.
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!
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).
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.
My sister-in-law introduced this to our family and she adds fresh chopped mint-it’s delicious! 🙂