Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 12%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.6g
  • Carbohydrate: 29.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 3mg
  • Calcium: 67mg


  • 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


  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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