Pomegranate citrus salad recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 135 calories / serving
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Pomegranate citrus salad

With a sharp knife, cut off the tops and bottoms of the oranges and clementines, then remove the pith and peel. Slice the fruit horizontally into thin discs and arrange in a shallow dish or 4 individual sundae dishes, along with any excess juice. Discard any pips.

Cut each pomegranate open over a bowl, so you don't lose the juices and extract its pink seeds with a teaspoon. Discard the cream-coloured membrane as this tastes bitter. Scatter the seeds over the oranges and clementines, along with any juice.

Sprinkle with orange flower water, cover and chill in the refrigerator for at least 30 minutes before serving.

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  • Ingredients

  • 4 large oranges
  • 8 clementines
  • 2 pomegranates
  • 4tsp of orange flower water
  • Energy 580kj 135kcal 7%
  • Fat 1g 1%
  • Saturates 0g <1%
  • Sugars 31g 34%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 31.1g Protein 3.7g Fibre 6.8g

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