Citrus Fruit Salad

1 Reviews
100% would make this recipe again

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2 grapefruits 600 g
2 oranges 360 g
4 tsp lemon juice, freshly squeezed 1/2 lemon
2 tsp sugar 8 g
1 pomegranates 260 g
1 tsp fresh mint, finely chopped 1 g


  1. Peel the oranges and grapefruits with a sharp knife, removing all the white pith, then cut them into slices (about 7-8 mm thick). Arrange the orange and grapefruit slices on a platter. Sprinkle with lemon juice and sugar, then let rest a few minutes.
  2. Meanwhile, cut off the top stem end of the pomegranate, paying attention not to cut into the seeds which will leak out the juice. Put the fruit in a bowl of water, break apart the sections along the score lines. Roll out the grains with your fingers. They will sink to the bottom while the white membrane floats to the top. Strain out the water then add the pomegranate seeds to the orange and grapefruit platter. Add the chopped mint then serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


22 g

7 %


3 g

11 %


19 g

Net Carbs

19 g


1 g

Vitamin A

17 %

Vitamin C

107 %


3 %


2 %


This recipe is :
Excellent source of  :
Vitamin C
Good source of  :
Vitamin A
Source of  :
Fibre, Folacin, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Other Foods 0

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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