grapefruits

This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

Winter Citrus & Pomegranate Fruit Salad

pomegranate

navel oranges

pink grapefruits

Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit 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.

For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit 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.

Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

Fülle jetzt deinen Vitaminvorrat für den Winter auf. Mit diesem Spitzkohlsalat geht das ganz einfach und schnell. Blutorangen und Grapefruit verwandeln deinen Salat nicht nur in eine Vitaminbombe, sondern verleihen ihm zusätzlich einen leckeren fruchtigen Frischekick.

Spitzkohlsalat

Spitzkohl

Orangen

Grapefruits

0,5 Bund Schnittlauch

g Haselnüsse

EL Olivenöl

EL weißer Balsamicoessig

EL Agavendicksaft

Salz

Pfeffer

Spitzkohl in dünne Streifen schneiden. Den Schnittlauch ebenfalls fein schneiden.

Die Schale der Orange abreiben und für das Dressing beiseitestellen. Orangen und Grapefruit mit einem Messer schälen. Die Grapefruit segmentieren. Dazu mit einem scharfen Messer die einzelnen Filets heraustrennen. Die Orangen in dünne Scheiben schneiden.

Anschließend die Haselnüsse in einer Pfanne ohne Öl anrösten.

Für das Dressing Essig, Öl, Agevendicksaft, Orangeschale, Salz und Pfeffer gründlich vermengen.

Den Spitzkohl und die Zitrusfrüchte mit dem Dressing marinieren und etwas ziehen lassen. Vor dem Servieren die Haselnüsse und den Schnittlauch auf den Salat geben.

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Spitzkohlsalat

Top 2 grapefruits recipes from across the web

The most viewed grapefruits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Winter Citrus & Pomegranate Fruit S...

Spitzkohlsalat

The most viewed grapefruits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine