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.
Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.