Looking for an antidote to all the overindulgence of the holidays? This three-ingredient fruit salad with pomegranate, oranges and grapefruit makes a light, refreshing and pretty breakfast, side dish or dessert.
- 1 pomegranate
- 2 large navel oranges
- 2 pink grapefruits
- Place the pomegranate on a surface that won’t stain. Starting at the crown of the fruit, cut a cross into the pomegranate 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.
- Cut a slice off the top and bottom of each orange and grapefruit so it sits 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. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls so the juice can be spooned up with the fruit.