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.