Author Notes: The perfect winter brunch salad, quick to pull together and colorful enough to brighten any gray day! —The Suburban Soapbox
Ruby red grapefruit
cup Pomegranate seeds
In This Recipe
- Cut the tops and bottoms off the oranges and grapefruit. Place one of the flat ends on a cutting board and, following the natural curve of the fruit, slice off the peel from top to bottom being sure to remove the white pith. Cut the fruit horizontally into 1/2 inch slices and arrange on a platter. Drizzle any juice that collected on the cutting board over the citrus. Sprinkle with pomegranate seeds and serve.
- You can also cover with plastic wrap and store in the refrigerator for up to 1 day. The blood oranges will stain the other fruit so place them on the bottom.