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Citrus and Pomegranate Salad

4

15 min

Citrus and Pomegranate Salad

Citrus and Pomegranate Salad Photo 1

Time

15 min

Serving

4 persons

Calories

225

Rating

4.00★ (1)

Cuisine

Author: Victoria Bailey
Sweet oranges, tangerines, ruby grapefruit, and pomegranate arils make a lovely salad for any time of day, or any occasion. The simple dressing complements it, perfectly. Use any combination of fresh sweet citrus.

Ingredients

  • pink or ruby-red grapefruits: 2 piece
  • navel oranges: 2 piece
  • tangerines: 4 piece
  • pomegranate arils: 0.5 cup
  • sour cream: 0.5 cup
  • frozen lemonade concentrate, undiluted: 0.25 cup
  • mint sprigs: 0 piece (for garnish, fresh, optional)

Metric Conversion

Stages of cooking

Citrus and Pomegranate Salad Photo 21
Citrus and Pomegranate Salad Photo 32
Citrus and Pomegranate Salad Photo 43
  1. Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
    Citrus and Pomegranate Salad Photo 2
  2. Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
    Citrus and Pomegranate Salad Photo 3
  3. Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.
    Citrus and Pomegranate Salad Photo 4

History of the Citrus and Pomegranate Salad:

Citrus and pomegranate have been enjoyed for centuries, but combining these two fruits in a fresh salad is a more modern invention. The tartness of the grapefruit and sweetness of the oranges and tangerines, combined with the crunch of pomegranate arils, make for a refreshing and satisfying dish. This salad is a great addition to any meal, particularly during the colder months when fresh, juicy citrus is most readily available.

Tips and Tricks for Citrus and Pomegranate Salad Recipe:

When making this salad, it is important to use fresh, high-quality citrus fruits. Choose fruits that are heavy for their size and have smooth, unblemished skin. When slicing the fruit, use a serrated edge knife to avoid bruising or tearing the delicate flesh. Remove any seeds as you go to ensure the salad is easy to eat.

The dressing for this salad is particularly important. The tangy flavor of the sour cream nicely balances the sweetness of the fruit. Use frozen lemonade concentrate to add a bright, zesty flavor to the dressing. Make sure the concentrate is undiluted for maximum flavor.

Tips for presenting the dish:

To make this salad look as good as it tastes, present it on individual salad plates with the fruit slices arranged in a circular pattern. This will showcase the beautiful colors and textures of the fruit. Sprinkle the pomegranate arils over the top for added color and crunch. Drizzle the dressing over each salad just before serving, and garnish with fresh mint sprigs for an extra burst of flavor. Serve this salad as a starter, side dish, or even a refreshing dessert.

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