Very refreshing and flavorful. Had no kiwi, so I subbed pineapple tidbits. Simple, but a good salad when you want something with a little sharpness to balance a mild entree.
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
More From Cooking Light
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
Ingredients
- 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
Preparation
- 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.
Citrus and Kiwifruit Salad with Pomegranate Seeds and Pistachios Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn
- PUBLICATION: Cooking Light
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