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Citrus salad on a white plate.

Citrus Salad

Citrus Salad with strawberries and pomegranate is healthful fruit salad elevated to a higher level, gorgeous enough for a special occasion yet easy to make.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 6 (1/2 cup) servings
Calories 81kcal


  • 1 large pink grapefruit (see note 1)
  • 1 large yellow grapefruit
  • 4 oranges
  • 1 ½ cup strawberries hulled and chopped (see note 2)
  • pomegranate seeds from one pomegranate, about 4 ounces (see note 3)
  • 1 tablespoon powdered sugar (see note 4)
  • 2 springs fresh mint or basil, stems removed and finely chopped, optional


  • Cut 1/4 inch slice off the top and bottom of the grapefruit and stand it upright on end. Following the contour of the fruit, slice off the peel and pith in thick strips. Lay grapefruit on it's side and cut into 1/4-inch slices. Repeat with remaining grapefruit and oranges.
  • Combine the grapefruits and orange segments in a small bowl along with any accumulated juices. Add strawberries, pomegranate seeds, and powdered sugar. Toss gently and refrigerate for 1 hour.
  • To serve, divide the salad between plates or arrange on a large platter. Garnish with mint, if desired.


  1. Grapefruit: You'll need 2 large fruit, or about 1 pound total, of any color. I prefer a mix of yellow and red when I can find both, but feel free to use one or the other if desired. If grapefruit isn't available in your area or you enjoy oranges more, substitute 2 naval or blood oranges for every 1 grapefruit.
  2. Strawberries: 1 ½ cups strawberries is about 6 to 7 ounces.
  3. Pomegranate seeds: Many grocery stores sell the pomegranate seeds (arils) in little cups already separated from the skin. To de-seed a pomegranate yourself, first trim the top and bottom ends so the fruit sits flat upright. Make 6 vertical cuts deep enough to pierce the skin, but not so deep as to cut any seeds. Over a bowl of water, pry open the six sections and remove the seeds with your fingers (any loose pith will float while the seeds will sink to the bottom). Drain the water and any pith, then harvest the seeds from the bottom of the bowl.
  4. Powdered sugar: If you love the tart flavor of this salad as-is, feel free to omit.
  5. Yield: This recipe makes 6 (1/2-cup), side dish-sized servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 3 days.
  7. Dress it up: I think this is one salad that is flavorful enough that it doesn't require a separate dressing, but I bet a splash of Poppy Seed Dressing would be delightful if you're on Team Dressing.
  8. Make it a meal: Citrus fruits and seafood are a delightful dinner pair. Try this Citrus Salad alongside Pan-Seared Scallops with Lemon Butter, Baked Salmon or Ahi Tuna with Ponzu Sauce. Or try this with a breakfast or brunch of Classic Waffles, Baked French Toast, or Overnight Breakfast Casserole.


Serving: 0.5cup | Calories: 81kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 290mg | Fiber: 4g | Sugar: 15g | Vitamin A: 853IU | Vitamin C: 85mg | Calcium: 54mg | Iron: 1mg