Pomegranate Citrus Winter Fruit Salad
A vibrant, pretty winter fruit salad loaded with citrus, crunchy Asian pears and sweet and juicy pomegranate.
Servings: 4 -6
- 2 large ruby red grapefruit peeled and segmented
- 2-3 navel oranges peeled and segmented
- 2-3 medium pears any variety, cored and sliced
- 2 ripe persimmons thinly sliced
- Juice of 1 large lemon
- 1 pomegranate
- 1 small bunch fresh mint cut into thin ribbons, or torn into pieces
Place the citrus fruit, pears, and persimmons into a serving bowl. Squeeze the lemon juice over the top and set aside.
Cut the pomegranate in half horizontally. Working over a bowl set in the bottom of the kitchen sink, hold the pomegranate in your hand, cut-side down. Hit the back of the pomegranate with a wooden spoon. The seeds will fall from the membranes into the bowl. Fill the bowl with cool water. Any of the leftover membranes will rise to the top and can easily be separated from the seeds. Drain and sprinkle over the top of the other fruit.
Sprinkle the fresh mint over the top and serve immediately.
Feel free to use whichever fruits you like for this salad. You don't have to use the exact same ones we recommend.
Store leftovers in the refrigerator for up to 3-4 days.