Wonderfully refreshing and beautiful to the eye, this is an impressive upgrade from a sectioned grapefruit as an appetizer. It’s also delicious served over Greek or coconut yogurt for a healthful breakfast or brunch!


  • 2 ruby red grapefruits
  • 3 large navel oranges
  • ½ cup pomegranate seeds (about ⅓ pomegranate)
  • 2 Tablespoons flaked coconut
  • ½ teaspoon grated lime zest (from about ½ lime)
  • juice of 1 lime
  • juice of ½ lemon
  • 3–4 teaspoons honey, or more to taste (depending on the sweetness of the fruit)
  • ⅛ - ¼ teaspoon cinnamon
  • 2 teaspoons triple sec or orange-flavored liqueur
  • 1–2 Tablespoons finely chopped crystallized ginger


  1. Peel: Cut off the polar ends of the grapefruits with a sharp serrated knife. Following the curvature of the fruit, slice the peel off, being careful not to cut away too much fruit. Trim away the white pith.
  2. Supreme: With a gentle sawing motion, make incisions along each membrane, only going as far as the center of the fruit. Working over a large bowl, gently release the grapefruit sections into the bowl. (You will be left with the empty membranes in your hand; discard.)
  3. Repeat: Repeat the same process with the oranges, adding the orange segments to the bowl.
  4. Add the pomegranate seeds and coconut.
  5. Dress: In a small bowl, combine lime zest, lime and lemon juices, honey, cinnamon, and liqueur. Whisk until well blended. Pour this mixture over the segments; mix to blend. Set aside to marinate for 10–15 minutes. Spoon into dessert cups and top with a little sprinkling of chopped crystallized ginger. Serve and enjoy!

Serving Tips

  • This salad has gorgeous color contrasts. For an even bolder look, replace some navel orange with blood orange.
  • Serve in a dessert bowl or hollow out half of an orange and fill.
  • This salad is simple enough to put together on Shabbat, but make sure to prepare the dressing in advance, to avoid squeezing and grating on Shabbat.

Reprinted with permission from Menucha Publishers.