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Citrus, Pomegranate, and Honey with Toasted Coconut


An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Whole Living, December 2012


  • 1 ruby grapefruit, peel and pith removed, sliced
  • 1 cara cara orange, peel and pith removed, sliced
  • 2 clementines, peel and pith removed, sliced
  • 1 cup pomegranate seeds (from 1 pomegranate)
  • 1/4 cup unsweetened shredded coconut, toasted
  • Honey, for drizzling


  1. Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.

Cook's Notes

Pom Prep
To seed a pomegranate, halve the fruit, then crack each half into quarters. Peel away the white membrane to release the seeds.

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