Citrus Salad with Pomegranate & Mint

Caregory : Dinner Ideas

This citrus salad, made with grapefruit, tangerines and navel and blood oranges, is equally at home as part of your brunch spread or served as a refreshing low-sugar dessert. A sprinkle of orange blossom water gives it a heady fragrance.


    • 3 large navel oranges

    • 4 tangerines

    • 1 ruby red grapefruit

    • 2 blood oranges

    • 1 teaspoon orange flower water (see Note)

    • ½ teaspoon lemon juice

    • ½ teaspoon orange juice

    • 2 teaspoons confectioners’ sugar

    • 2 tablespoons pomegranate arils (seeds)

    • Mint sprigs for garnish


    1. Using a sharp knife, slice both ends off each citrus fruit and remove and discard the peels and white pith. Cut the fruit into 1/4-inch-thick rounds, removing any seeds.

    2. Arrange the citrus slices on a serving platter. Whisk orange flower water, lemon juice and orange juice in a small bowl. Drizzle the juice mixture over the citrus slices. Sprinkle with confectioners' sugar and pomegranate arils. Cover the salad and let stand for 15 minutes for the flavors to meld. Garnish with mint before serving.


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