Recipe information
Yield
6 Servings
Ingredients
2
white grapefruits
2
pink grapefruits
6
large navel oranges
1
/2 cup fresh mint leaves
1
/4 cup sugar
Seeds from 1 pomegranate or 1/4 cup dried cranberries
Need to make a substitution?
Preparation
Step 1
Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. DO AHEAD Fruit can be segmented 1 day ahead. Cover and refrigerate.
Step 2
Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.