I love this simple and effortless Citrus and Pomegranate Salad! Seasonal citrus and pomegranate combined to create a fresh and slightly exotic dessert that just screams holiday dinner.
To me, this dessert looks like a work of art. The simplicity is what makes it so amazing. I saw this once in a Mediterranean cookbook and knew that one day I would have to recreate it.
This year, I am hosting a holiday dinner at our house. I have been waiting for just the right time to make my version of a Moroccan Citrus Salad. It’s perfect because presentation is just as important to me as the taste of my food. Beautiful food just tastes better, don’t you think?
What’s great about this salad is that you can use any citrus fruit that you have on hand. Oranges, blood oranges, tangerines, grapefruits, lemons, or limes all work well. The unique sweet and tart flavor of the pomegranate compliments the citrus and adds dramatic color, while the slightly floral sweet drizzle balances out the flavors. You can use either rose water or orange blossom water. I also added some pistachios and mint for garnish.
Confession time: I have no formal training in cooking. Everything that I know I have learned as I go through years of experimentation and feeding my family. When I decided to make this fun salad, I actually had to “google” how to make the citrus slices look so pretty. Turns out there is an actual term for it. It’s called supreming. Basically you slice off the ends of the citrus fruit with a very sharp knife and then slice off all of the peel and pith.
This salad is perfect on it’s own, but I have been known to serve it with little pieces of dark chocolate. My guests have been very happy!
Happy Holidays to you all!
Citrus and Pomegranate Salad
- Yield: 4
- Using a sharp knife, slice off the ends of the citrus fruit and carefully cut off all the peel and bitter white pith. Then slice into thin slices and arrange onto a pretty platter. Scatter the pomegranate seeds over the top.
- Whisk together honey and rose water (or orange blossom water) in a small bowl. Drizzle over citrus and pomegranate seeds.
- Sprinkle on pistachios and mint leaves. Serve and enjoy!
Leftovers can be stored in the fridge overnight.