Citrus, Pomegranate, and Honey with Toasted Coconut

Name: Citrus, Pomegranate, and Honey with Toasted Coconut
Prep time: 10 min
Total time: 10 min
Ingredients: 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

2 Ratings

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

Whole Living, December 2012

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Credit: Johnny Miller

Recipe Summary test

prep:

10 mins

total:

10 mins

Servings:

Ingredients

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

Directions

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

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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.

Reviews

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Citrus, Pomegranate, and Honey with Toasted Coconut

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Cook's Notes

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Citrus, Pomegranate, and Honey with Toasted Coconut

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Citrus, Pomegranate, and Honey with Toasted Coconut