Citrus Salad with Pomegranates and Mint

2 pink grapefruits
2 oranges
1 pomegranate

1 lemon, juice of
2 teaspoons honey (or agave syrup for vegan option)

1/4 cup fresh mint leaves

Serves 4
Peel grapefruit and oranges carefully. Get rid of as much white skin as possible.
Cut the top off the pomegranate and gently break the fruit in halves, then in quarters. Carefully separate the arils from the membrane. Keep the clean arils aside.

With a sharp knife, cut all grapefruit and oranges into thin horizontal slices. Arrange in serving bowl or plate. Sprinkle over the pomegranate seeds. Mix lemon juice and honey in a small bowl. Pour over the the fruit salad. Garnish with fresh mint leaves. Serve cold from the fridge.

© Anja's Food 4 Thought. Recipe from