Step 1

Wash and dry fruit. Assemble a large cutting board, a sharp knife and a bowl to hold the citrus peel.

Step 2

Slice off either end of the citrus, and remove peel as demonstrated in the video clip.

Step 3

Peel all citrus and thinly slice. Reserve the peels for marmalade if you like.

Step 4

Select a large serving platter for your salad; it should have slightly rounded edges to be able to hold the orange juice that will seep.

Step 5

Arrange fruit on platter any way you like. In the photos I have alternated slices of pink and yellow grapefruit in one column, and orange and tangerine in another. Another pretty way is to start in the center of the plate and layer slices of citrus in a circle building outward.

Step 6

In a small bowl, stir together rose water and vanilla sugar until sugar is dissolved. With a small spoon, drizzle mixture all over the layers of fruit.

Step 7

Garnish with pomegranate seeds and serve.

Step 8

Prepare and arrange the citrus slices on a platter as directed in the recipe above.

Step 9

Combine orange blossom water and honey together to make a syrup and drizzle over fruit.

Step 10

Finely chop mint leaves -reserving a few for garnish- and strew on top of the salad. Serve at once.