Ingredients for Minted Pomegranate Yogurt With Grapefruit Salad
- Greek Yogurt
- Pomegranates
- Of Fresh Mint
- Honey
- Red Grapefruits
- Pink Grapefruit
- White Grapefruit
- 1 teaspoon orange flower water (optional)
- 1/2 cup pomegranate seeds
- Mint Leaf
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How to Make Minted Pomegranate Yogurt With Grapefruit Salad
- In a medium bowl, beat the Greek yogurt until smooth.
- Gently fold in the pomegranate seeds and chopped mint.
- Add honey or sugar to taste, mixing well. Cover and refrigerate for at least 30 minutes to chill.
- While the yogurt chills, prepare the grapefruit salad: Peel the grapefruits, removing all the white pith.
- Carefully separate the grapefruit segments from the membranes, collecting the juices in a bowl.
- Combine the grapefruit segments with the reserved juices and orange flower water (if using). Add honey or sugar to taste.
- Stir gently. Garnish with a few pomegranate seeds.
- To serve, spoon the chilled yogurt into bowls. Decorate with a scattering of pomegranate seeds and fresh mint leaves.
- Serve immediately with the grapefruit salad alongside.
- **Variations:** For a more complex citrus salad, add segmented oranges, blood oranges, and thin lemon slices. Lime segments, mandarins, or tangerines also work well. For a truly refreshing twist, add diced juicy melon and/or kiwi fruit.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
212g
Fat
1g
Carbs
25g
