An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.
Whole Living, December 2012
- Prep Time 10 minutes
- Total Time 10 minutes
Yield Serves 4
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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
Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.
To seed a pomegranate, halve the fruit, then crack each half into quarters. Peel away the white membrane to release the seeds.