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Served in individual grapefruit bowls, this salad is perfect for the next brunch get-together with your closest friends. Add an extra pop of pink with strawberries and pomegranate seeds for a vibrant, refreshing treat!

Serves 4



  1. Using a small knife, cut along the inside perimeter of the peel to separate the flesh of the grapefruit from the rind. Reserve the grapefruit flesh for the salad.
  2. Take the hollowed grapefruit shell, and slice away just enough of the bottom so that the vessel can sit flat on a plate, taking care not to cut a hole in the vessel. Continue this process with all of the grapefruit halves.
  3. Prepare the fruit: break apart the reserved grapefruit segments, slice each one in half, and place them into a large bowl. Peel the oranges, and break the flesh of the fruit into segments.
  4. Chop each of the orange and grapefruit segments in half, and add to the bowl. Then add the sliced strawberries and pomegranate seeds. Stir well to mix up the fruit.
  5. Sprinkle 2 tablespoons of sugar over the fruit salad, and gently toss to combine. Refrigerate for at least one hour, or up to two days.
  6. To serve, spoon the fruit salad into the grapefruit bowls, and add a sprig of mint for garnish.

Try this recipe for yourself and let us know what you think! Share your photos on Facebook and Instagram using the hashtag #ALMbites.