There is something about a change of season that brings a fresh perspective on things. When I think about winter I think of powdery white snow, Christmas and spending time inside with with the fireplace crackling and a mug of hot cocoa in my hands. With the changing of seasons, I also love the different produce that reappear in stores and recipes. I get to have my fix of certain fruits and vegetables for a season, then move on to new ones in a few months when I start to get tired of them. Then when next year rolls around I am ready to go wild with those same seasonal produce…it never disappoints!
This pomegranate citrus salad combines some of the best fruits of the season (in my opinion) into a great side dish you could serve with any meal. The citrus flavors add that zing while the pomegranate seeds lends some of their signature subtle sweetness. On a side note – I love biting into pomegranate seeds – that burst of juice is so fun for my taste buds!
The honey, anise and mint finish off this seasonal side dish with a dose of sweetness to balance out the tartness of the citrus while also adding another dimension of flavor. If you have never tried anise, I will tell you now that it tastes and smells somewhat like licorice. I was introduced to anise during my college days. I forget about it sometimes and therefore don’t use it very often, but every time I pull it out of the cupboard I’m reminded why I have it on hand! It is very versatile, pairing well in both savory and sweet dishes.
Adding to why I love this recipe, is that it is pretty simple to make. The hardest part is deseeding the pomegranate. I have seen many tips and tutorials on how to cut and seed a pomegranate, but have yet to find a method that I truly love. So far, the whacking the whole fruit, then breaking it open and letting the seeds “fall” out seems like a good method (and by fall out, I mean I still have to pick the seeds out and separate them from the membrane). I have also tried opening it under water, too. If you have a fool-proof and easy way to get all those precious ruby red pomegranate seeds out, let me know! Or, you can be lazy and smart at the same time and buy the ready to go pomegranate arils.Add some zest to your meal with this Pomegranate Citrus Salad Click To Tweet
After that, this recipe is a breeze. Combine the fruit, stir in the toppings then add it all together. It’s best to make this beforehand (at least 1-2 hours) to allow it to chill as well as let the flavor of the ingredients combine together. Then serve and enjoy! If you wish, you can wait to add in the mint leaves until just before serving if you like them to be more crisp. If you want the mint flavor to be combined really well with the other flavors, put them in with the rest of the ingredients before refrigerating, but know the leaves will be a bit more soggy – but still yummy. It all depends on how you like it!
I hope you enjoy the fruits of the season with this winter Citrus Pomegranate Salad!Print
This vibrant salad combines the zing of citrus fruit with ruby red pomegranate seeds into a wonderful salad with a hint of mint.
- 2 large grapefruits, sectioned
- 4 medium oranges, sectioned
- 1 medium Pomegranate, seeded
- 3 tablespoons Honey
- 1 teaspoon Anise seeds
- 2 tablespoons chopped mint leaves
- Place the grapefruit and orange sections along with the pomegranate seeds into a medium bowl, gently stir to combine.
- Add the honey and anise seeds to the fruit mixture and stir until evenly coated. Lastly, gently fold in the chopped mint leaves.
- Cover and let refrigerate for at least 1-2 hours to chill and allow the flavors to combine. Depending on the exact sizes of your fruit, this makes about 4 cups of salad (Eight 1/2 cup servings).