Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios

Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios Recipe
Beau Gustafson; Melanie J. Clarke
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.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 12 %
Fat 1.7 g
Satfat 0.2 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 2.6 g
Carbohydrate 29.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 3 mg
Calcium 67 mg


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


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.

Deborah Madison,

Local Flavors,

Cooking Light

December 2007
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