This gorgeous winter fruit salad dotted with juicy pomegranate seeds is a welcome relief from all the overindulgence of the holidays. The best part is you can make it ahead: the citrus juice keeps the apple and pear from discoloring (although the pomegranate juice does turn all the fruit slightly pink).
Pomegranates are delicious but messy to work with, and the juice stains. Be sure to wear an old shirt (an apron alone won't cut it) and work over a bowl in the sink so the juice doesn't splatter over your countertops or cutting boards.
- Active time: 20 minutes
- Total time:20 minutes
- 1 pomegranate
- 2 oranges
- 2 grapefruits
- 2 crisp apples (such as fuji or honeycrisp)
- 1 ripe yet firm pear
- 1 tablespoon sugar
Slice the pomegranate almost in half, from the crown halfway to the bottom. Use your fingers to break the two halves apart, then squeeze the halves over a large bowl to release the seeds and juices. Don't worry about getting all the seeds out; just get as many as you can without pulling out the membrane. Squeeze out as much juice as possible. Remove any bits of membrane from the bowl.
For each orange and grapefruit, slice a little off the top and bottom. Using a serrated knife, go around the fruit and cut off the skin and white pith. Holding the fruit in one hand and working over the fruit bowl, carefully cut the segments out from between the membranes. Be sure to cut only until you reach the middle of the fruit. Squeeze the remaining membrane over the bowl to release all the juice.
Cut the apples and pear into slices and toss with other fruits. Add sugar and toss well, then cover and refrigerate until ready to serve.