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4 servings


0 hours 20 mins


0 hours 0 mins


0 hours 20 mins
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1 pink grapefruit

2 blood oranges

2 oranges or Clementines

3 Tbsp. toasted pistachio nuts

3 Tbsp. pomegranate seeds

1 chopped green onion


¼ cup of olive oil

2 Tbsp. red wine vinegar

1 Tbsp. honey

Salt & Pepper to taste


1. Make the dressing. Mix all the ingredients together and put to the side.
2. Cut the top and bottom off of each piece of fruit so that they sit level on a cutting board. Using a very sharp knife, remove the rind and white pitch from each fruit. Then, slice each fruit into slices and put on paper towel to absorb excess juice.
3. Arrange the fruit slices on a large platter. Sprinkle the nuts and seeds over the top. Drizzle the dressing over the fruit. (There should be a lot left over. It will keep in the refrigerator and can be used on salads, fish and chicken.) Garnish with sliced green onion. This dish can be served at room temperature or chilled. Make it in advance and dress it right before serving. It holds beautifully and is a great make-ahead dish.

NOTE: Use any citrus that is in season. I happen to get some beautiful blood oranges but regular oranges work just fine. You can read more about different citrus in my post in Discoveries & Inspirations.

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