Pomegranate is one of the girls favorite winter fruits. That, combined with our gigundous box of citrus that has just arrived from Florida, rounds out this dish nicely. It’s a beautiful crop of oranges and grapefruits this year and the juicy globes are just what I’m hankering for.
This recipe is one I almost always serve with brunch because the time to cut up the fruit is worth the extra effort. On the other hand, we have so much citrus, I might also go for it as an afternoon snack.
Citrus and Pomegranate Fruit Compote
2 oranges
1/2 grapefruit
1/2 pomegranate, seeded
1 tablespoon honey
With a knife, peel the oranges and the grapefruit and then separate the segments of fruit from the membrane and pith. Save the juice from the oranges and grapefruit.
Combine the reserved juice with the honey. Place all of the fruit into one large or separate bowls and drizzle with the honey dressing.
Serves 4-6
Boosting the vitamin C
Annie
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