Winter Citrus & Pomegranate Fruit Salad

By Jennifer Segal,

Ingredients: (Serves 4)
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. Using a sharp knife, work your way around the fruits to remove all the skin and pith. 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.

Did you know?
Pomegranates have an impressive nutrient profile — one cup of arils (174 grams) contains:
Fiber: 7 grams, Protein: 3 grams, Vitamin C: 30% of the record daily requirement.

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