Citrus and Pomegranate Fruit Salad
 Reset and refresh with this bright, juicy fruit salad made with pomegranate arils, grapefruits, and oranges. Ingredients 1 large pomegranate (or 1¾ cups ready-to-eat pomegranate arils, with juices) 2 large navel oranges 2 pink grapefruits 1 tablespoon sugar, if needed 1 large pomegranate (or 1¾ cups ready-to-eat pomegranate arils, with juices) 2 large navel oranges 2 pink grapefruits 1 tablespoon sugar, if needed Instructions Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Taste the fruit salad and add up to 1 tablespoon of sugar, only if necessary. Cover and refrigerate until ready to serve. Serve the fruit salad in bowls so the juice can be spooned up with the fruit. Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags. Note: Nutritional information does not include the tablespoon of sugar. Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Taste the fruit salad and add up to 1 tablespoon of sugar, only if necessary. Cover and refrigerate until ready to serve. Serve the fruit salad in bowls so the juice can be spooned up with the fruit. Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags. Note: Nutritional information does not include the tablespoon of sugar. Nutrition Information Powered by Per serving (4 servings) Calories: 168 Fat: 1 g Saturated fat: 0 g Carbohydrates: 41 g Sugar: 28 g Fiber: 7 g Protein: 3 g Sodium: 4 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 168 Fat: 1 g Saturated fat: 0 g Carbohydrates: 41 g Sugar: 28 g Fiber: 7 g Protein: 3 g Sodium: 4 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.