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Prep Time
10 mins
Total Time
25 mins


ruby red grapefruits, juice reserved
2 tbsp
30 mL
1/4 tsp
ground cardamom
1 mL
1/2 tsp
finely grated lime zest
2 mL
1/2 cup
pomegranate seeds
125 mL
1 tbsp
thinly sliced fresh mint
15 mL


Step 1

Peel and segment grapefruits (see tip above). Squeeze the remaining grapefruit membranes over a separate bowl to capture about 2 tbsp (30 mL) additional grapefruit juice. Discard membranes.

Step 2

Mix grapefruit juice with honey, cardamom and zest. Pour mixture over grapefruit segments, add pomegranate seeds and gently toss to combine. Let stand for at least 15 min. (or cover and refrigerate overnight). Add mint just before serving.


To create citrus fruit segments, simply cut off the top and bottom of the fruit and stand it up on one end. Slice downward to cut away the skin and pith, moving around until all is removed. Holding the fruit over a bowl, slice along the sides of each membrane to release segments.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Potluck Salad

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
30 g
1 g
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