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–+ servings
sliced oranges, pink grapefruit slices with coconut and pomegranate arils from above white plate
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5 from 3 votes

Citrus and Pomegranate Fruit Salad with Toasted Coconut

A refreshing citrus and pomegranate fruit salad with honey and toasted coconut.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: citrus pomegranate salad, citrus salad, holiday citrus salad
Servings: 4
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 1 ruby grapefruit, peeled and pith removed, sliced crosswise
  • 1 naval orange, peeled and pith removed, sliced crosswise
  • 2 clementines, peeled and pith removed, sliced crosswise
  • 1/4 cup pomegranate seeds
  • 2 tablespoons sweetened coconut, toasted**
  • 1 teaspoon honey 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.

Notes

Serving size: 1/4th recipe
WW Points: 2
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
Be sure to adjust WW Points accordingly, if using additional honey!

Nutrition

Serving: 1/4th recipe | Calories: 77kcal | Carbohydrates: 17.6g | Protein: 1.1g | Fat: 0.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 22mg | Potassium: 260mg | Fiber: 2.4g | Sugar: 16g | Vitamin A: 781IU | Vitamin C: 56mg | Calcium: 40mg | Iron: 0.3mg