- 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.