Ingredients
1pomegranate
2largenavel oranges
2pink grapefruits
Preparation
Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into ¼.
Squeeze each ¼ firmly over the bowl to release the seeds and juice, then bend each ¼ back to release more seeds. Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work the way around the fruits to remove all the skin and pith.
Cupping the fruit in 1 hand and working over the bowl, carefully cut the segments out from between the membranes. Firmly squeeze the remaining membranes over the bowl to release all the juices.
Cover and refrigerate until ready to serve. Enjoy!
