Citrus and Pomegranate Fruit Salad

Stages of cooking

1

2

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10

1. Let’s begin with the pomegranate, which can be a little intimidating if you’ve never cut into one. Pomegranates are full of glistening ruby-red seeds called arils, which are like little capsules of juice that burst in your mouth. The taste is similar to citrus – a little tart, a little sweet – and they’re full of vitamin C and antioxidants. When you see them at the store, they’re ripe and ready to eat. Pick one that feels heavy for its size (the heavier the fruit, the juicier it will be) with blemish-free skin.
   Before you cut into it, put on an old shirt you don’t care about because the juice squirts and stains and an apron alone won’t cut it. Starting at the crown, cut a cross into the fruit about halfway down.

   

2. Put a large bowl in the sink (the juice will stain cutting boards) and, holding the pomegranate facing down over the bowl, break it apart into quarters.

   

3. Squeeze each quarter firmly over the bowl to release the seeds and juices. Bend each quarter back to release more seeds.

   

4. Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the fruit again to release the juice from any remaining seeds. You’ll be left with this.

   

5. In the bowl, you’ll have plenty of juice and seeds, along with some of the white membrane.

   

6. Pick out any bits of the white membrane so all that remains are seeds and juice.

   

7. Now for the orange. Cut a slice off the top and bottom so the orange sits flat, then use a knife to work your way around the orange to remove all the skin and pith.

   

8. Holding the orange over the bowl, use a sharp knife to cut out the segments from in between the membranes.

   

9. Squeeze all the juice from the oranges into the bowl, then repeat with the grapefruits.

   

10. That’s all there is to it. Enjoy!