1ruby grapefruit, peeled and pith removed, sliced crosswise
1naval orange, peeled and pith removed, sliced crosswise
2clementines, peeled and pith removed, sliced crosswise
¼cuppomegranate seeds
2tablespoonssweetened coconut, toasted**
1teaspoonhoney for drizzling (or more as desired)
Instructions
Arrange the grapefruit, orange and clementine slices on a platter.
Sprinkle with pomegranate seeds and toasted coconut and drizzle with honey.
**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.
Recipe Notes
Be sure to adjust WW Points accordingly, if using additional honey!Click here to see your WW Points for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Nutrition Facts
Citrus and Pomegranate Fruit Salad with Toasted Coconut
Amount Per Serving (1 /4th recipe)
Calories 77Calories from Fat 8
% Daily Value*
Fat 0.9g1%
Carbohydrates 17.6g6%
Fiber 2.4g10%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.