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Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios

Beau Gustafson; Melanie J. Clarke
Yield 6 servings (serving size: about 1 cup)
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

Nutrition 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

How to Make It

  1. 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.

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