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Citrus Salad with Pomegranate Seeds


The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: John Kernick

Source: Martha Stewart Living, December 2013


  • 10 pounds mixed citrus, such as navel, Cara Cara, and blood oranges; clementines, tangerines, and satsumas; white, pink, and red grapefruit; and Meyer lemons
  • 2 pomelos, thinly sliced into rounds, for garnish (optional)
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • Cape gooseberries, for garnish (optional)


  1. Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.

  2. Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.

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