Beau Gustafson; Melanie J. Clarke
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.

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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Ratings & Reviews

EllenDeller's Review

November 06, 2010
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.