World Cuisine

Grapefruit and Pomegranate Salad with Mint Yogurt

cook 30 mins
  • 2 ruby grapefruit
  • 2 white grapefruit
  • 2 ripe pomegranates, quartered
  • 2 tablespoons orange blossom water
  • 300 ml (1/2 pint) thick natural yogurt
  • small bunch of mint leaves, finely chopped, plus a few leaves to decorate
  • 2 tablespoons runny honey
  • Tip the yogurt into a bowl, fold in the mint and swirl in the honey. Cover and chill in the refrigerator.
  • Using a sharp knife, remove the peel and pith from the grapefruit. Holding the grapefruit over a bowl to catch the juice, cut down between the membranes and remove the segments, then place in a serving dish.
  • Holding the pomegranate quarters over a plate to catch the juice, bend each quarter backwards and flick the seeds into a bowl, leaving behind the white membrane and pith. Reserve 1 tablespoon of the seeds for decoration and scatter the rest over the grapefruit segments.
  • Pour any grapefruit or pomegranate juice over the fruit with the orange blossom water and chill for 10–15 minutes in the freezer.
  • Sprinkle the fruit with the reserved pomegranate seeds and mint leaves. Serve with the yogurt.
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