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Citrus and Pomegranate Fruit Salad with Toasted Coconut

Posted Dec 27 2012 6:57pm

Citrus, Pomegranate and Honey with Toasted Coconut

Citrus and Pomegranate Fruit Salad with Toasted Coconut

Ruby red grapefruit, orange and clementine slices topped with pomegranate seeds and toasted and drizzled with honey. This colorful refreshing fruit salad from December’s  Whole Living  magazine looked so delicious, I immediately tore out the recipe and stuck it in my file as a Christmas breakfast possibility.

In true Martha Stewart fashion, the recpe called for a cara cara orange ,  a fancy red-fleshed naval orange, that wasn’t available at my market, so I opted for a plain old orange naval orange instead. I also substituted toasted sweetened coconut for the unsweetened called for since it’s what was in the pantry, and decreased the pomegranate seeds to 1/4 cup from 1 cup, which seemed like way too many. I also used a little less toasted coconut than specified.

Served with whole grain toast, bagels, cream cheese and smoked salmon, this yummy citrus and pomegranate fruit salad with honey and toasted coconut was the star of Christmas breakfast. With just 77 calories and 2 Weight Watchers PointPlus, it’s a light, healthy and delicious way to begin your day.

Peeling the citrus is the most challenging aspect of this simple fruit salad. If you’re not sure the best way to do it, I’ve included a YouTube video showing how to peel a grapefruit toward the end of the post.

Enjoy!

Citrus and Pomegranate Fruit Salad with Toasted Coconut
 

Prep time

Total time

 

A refreshing citrus and pomegranate fruit salad with honey and toasted coconut
Author:
Recipe type: Fruit, Breakfast
Serves: 4

Ingredients
  • 1 ruby grapefruit, peel and pith removed, sliced crosswise
  • 1 naval orange, peel and pith removed, sliced crosswise
  • 2 clementines, peel and pith removed, sliced crosswise
  • ¼ cup pomegranate seeds
  • 2 tablespoons sweetened coconut, toasted*
  • 1 – 2 teaspoons honey for drizzling

Instructions
  1. Arrange the grapefruit, orange and clementine slices on a platter. Sprinkle with pomegranate seeds and toasted coconut and drizzle with honey.
  2. *To toast coconut: Spread sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring often, until golden, about 5 to 10 minutes. Be sure to watch it closely because the added sugar causes irregular browning and it’s easy to burn.

Notes
Nutritional Estimates Per Serving (1/4th): 77 calories, 0.9 g fat, 17.6 g carbs, 2.4 g fiber, 1.1 g protein and 2 Weight Watchers PointsPlus

3.1.09

 

How To Peel A Grapefruit video

Weight Watchers Friendly Breakfast Recipes

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