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.
Cooking Light DECEMBER 2007
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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