December 8, 2010

holiday traditions

I meant to post this recipe for pomegranate and citrus salad when I was talking holiday traditions yesterday. I first made this dish a few years ago after impulsively buying a 20 pound bag of Texas red grapefruit and a box of beautiful pomegranates. I don't know how I found this recipe, but now I look forward to pomegranate and citrus season every year! Holidays are filled with rich foods, so it's nice to have something light and refreshing in your back pocket; this salad is perfect for those whose palates are weary of butter and sugar and cream and more butter (i.e. me). Others (ahem, Mark and my brother) are more than content with a big cinnamon brioche.

Pomegranate citrus salad with minted sugar
From Bon Appetit

Fair warning: this dish looks simple, but it is not. Cutting between the membranes of citrus fruit is time-consuming (I turn on music to keep me company) and removing the seeds from a pomegranate can be a messy affair. I usually remove the seeds underwater, like so. The first time I made this, I was cursing the recipe but then I tasted it and couldn't get enough.

Some advice: Peel/segment the citrus the day before serving; it will keep perfectly in the refrigerator overnight. Also, wear dark clothes when de-seeding the pomegranates and take care with your cutting boards, counter tops and carpets. Finally, I like to include some of the citrus juices in the salad, but feel free to add any leftover juice to a winter cocktail instead.
  • 2 white grapefruits
  • 2 pink grapefruits
  • 6 large navel oranges
  • 1/2 cup fresh mint leaves
  • 1/4 cup sugar
  • Seeds from 1 pomegranate
Cut peel and white pith from grapefruits and oranges. Over a large bowl, cut between membranes to release segments. Combine fruit and some of the reserved juices citrus juices in a pretty serving bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.) 

Just prior to serving, place mint and sugar in the bowl of a food 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. 

peeling/sectioning grapefruit


Laura said...

This looks amazing. I hate seeding pomegranates, but I might seed one just so I can make this.
P.S. Most people don't feel the holiday malaise until New Years! More mini-quiche for the rest of us.

Kim said...

Laura: Oh, report back if you make it. I hope you like it as much as I do.

Lan said...

Yum, yum, yum.I love pomegranate. The fruit is not only tasty but also beautiful to look at.Thanks!