Peel the oranges, kiwifruit, and grapefruit ahead of time, and refrigerate separately in heavy-duty zip-top plastic bags. Wait until the morning to cut them so they'll retain their sweet juiciness. Seed the pomegranate in advance; refrigerate in a zip-top plastic bag. Spoon the fruit into individual bowls within an hour of serving; sprinkle with nuts at the last minute.
3 kiwifruit, peeled and sliced (about 1 cup)
4 oranges, peeled and sliced (about 2 cups)
2 red grapefruit, peeled and sectioned (about 2 cups)
1/4 cup pomegranate seeds (about 1 pomegranate)
1 teaspoon orange-flower water (optional)
2 tablespoons coarsely chopped pistachios
How to Make It
Divide kiwifruit and oranges evenly among 6 serving bowls; top evenly with grapefruit and pomegranate seeds. Drizzle orange-flower water evenly over fruit, if desired. Sprinkle each serving with 1 teaspoon pistachios.