Recipe information
Yield
Makes 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
Preparation
Step 1
Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (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.
