Fresh herbs, citrus fruit, berries, and pomegranate seeds team up in this refreshing and easy winter fruit salad.It’s simple enough to add to a weekday breakfast menu, but showy enough to share as a holiday party side dish.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsCitrus Salad RecipeRecipe ingredients Ingredient notes Grapefruit: You’ll need 2 large fruit, or about 1 pound total, of any color.

I prefer a mix of yellow and red when I can find both, but feel free to use one or the other if desired.If grapefruit isn’t available in your area or you enjoy oranges more, substitute 2 naval or blood oranges for every 1 grapefruit.Strawberries: 1 ½ cups strawberries is about 6 to 7 ounces.Pomegranate seeds: Many grocery stores sell the pomegranate seeds (arils) in little cups already separated from the skin.To de-seed a pomegranate yourself, first trim the top and bottom ends so the fruit sits flat upright.

Make 6 vertical cuts deep enough to pierce the skin, but not so deep as to cut any seeds.Over a bowl of water, pry open the six sections and remove the seeds with your fingers (any loose pith will float while the seeds will sink to the bottom).Drain the water and any pith, then harvest the seeds from the bottom of the bowl.Powdered sugar: If you love the tart flavor of this salad as-is, feel free to omit.Step-by-step instructions Cut ¼ inch slice off the top and bottom of the grapefruit and st

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