Description
A vibrant and refreshing medley of citrus fruits—blood oranges, grapefruits, lemons, and tangerines—arranged like edible art. Topped with pomegranate seeds and torn mint leaves, this salad bursts with color, flavor, and health. It’s a stunning starter or side dish, simple to make and full of natural beauty.
Ingredients
- 2 Blood Oranges
- 2 Navel Oranges
- 2 Tangerines or Clementines
- 1 Ruby Red Grapefruit
- 1 Lemon
- 1 cup Pomegranate Seeds (Arils)
- ¼ cup Fresh Mint Leaves
Optional:
- 1 tbsp Honey or Maple Syrup
- Pinch of Sea Salt or Flaky Salt
- Zest of 1 citrus fruit
Instructions
- Slice off the top and bottom of each citrus fruit. Stand each upright and cut away the peel and white pith. Slice crosswise into rounds.
- Remove any seeds and pat slices dry with a paper towel.
- If using a whole pomegranate, cut in half and extract seeds using the spoon-tap or water bowl method.
- Arrange citrus slices on a large serving platter in overlapping patterns.
- Sprinkle pomegranate seeds over the top.
- Tear and scatter mint leaves.
- (Optional) Drizzle with honey or maple syrup, sprinkle with salt and zest.
- Serve immediately or chill briefly.
- Prep Time: 15 minutes