On Christmas morning, I paired our heavy breakfast of cinnamon rolls, tofu scramble, rosemary potatoes + vegan biscuits with a simple, stripped down fruit salad. I have to say, after so many holiday cookies, I needed the light fruit with this meal. I made this as a palette cleanser for our dinner party + couldn’t help myself with reusing the recipe. Lately, it just sits in our fridge as a big snack bowl that I like to grab a few spoonfuls of fruit out of every now + again.
Afterall, winter is citrus season + I cannot get enough of these watery fruits. This recipe is light, simple + delicious. With Christmas under my belt + the New Year fast approaching….I’m ready to let go. Let be.
– Pomegranate + Grapefruit Salad –
1 honey crisp apple, chopped
4 tangerines, peeled + chopped
1 grapefruit, peeled + chopped
20 red grapes, chopped
1 pomegranate, seeded
juice of one lemon
In a large bowl, mix together ingredients. It’s important to use the lemon juice because it will prevent your apples from browning during the week, or while waiting for your guests to arrive.