Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios

Yield

6 servings (serving size: about 1 cup)

Beau Gustafson; Melanie J. Clarke

Deborah Madison,
RECIPE BY Cooking Light December 2007

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.

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