Citrus Pomegranate Jungle Juice Food

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WINTER CITRUS & POMEGRANATE FRUIT SALAD



Winter Citrus & Pomegranate Fruit Salad image

This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Yield 4

Number Of Ingredients 3

1 pomegranate
2 large navel oranges
2 pink grapefruits

Steps:

  • Place the pomegranate on a surface that won't stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don't worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  • For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
  • Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

Nutrition Facts :

POMEGRANATE-CITRUS JUICE



Pomegranate-Citrus Juice image

Citrus never becomes boring when you mix together juice from a variety of fruits, including grapefruits, oranges, tangerines, and tangelos. Add pomegranate juice for a dose of color, flavor, and antioxidants.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 small grapefruits
2 juice oranges
2 tangerines or mineola tangelos
1/2 lime
2 pomegranates

Steps:

  • Use a citrus press or a juicer to juice the grapefruits, oranges, tangerines, and lime. Juice the pomegranates (2/3 cup juice) into a separate bowl. Divid citrus juice among 3 glasses. Top with pomegranate juice, which will settle to the bottom, and serve.

JINGLE JUICE



Jingle Juice image

All the festive fruits come together in this giant punch bowl cocktail. With just the right amount of sweet from the pomegranate and cranberry juices, fizz from the prosecco and booze from the gin and orange liqueur, this dump and stir drink will have your guests running back for more.

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 20 to 24 servings

Number Of Ingredients 9

6 cups pomegranate juice
6 cups cranberry juice
1 1/2 cups gin
2/3 cup lime juice (from about 6 limes), plus lime slices, for garnish
1/4 cup orange liqueur, such as Grand Marnier
One 750-milliliter bottle prosecco, chilled
2 cups frozen cranberries
1/2 cup pomegranate seeds
Fresh mint sprigs, for garnish

Steps:

  • Add the pomegranate juice, cranberry juice, gin, lime juice, orange liqueur, prosecco and ice to a large punch bowl; stir to combine. Add the cranberries, pomegranate seeds and lime slices. Ladle into cups and garnish with mint sprigs.

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