Citrus salad with pistachios and pomegranate

Citrus salad with pistachio and pomegranate 1

This flavor packed tangy citrus salad with pistachios and pomegranate is bright and fresh with sweet navel oranges, tart ruby grapefruit and juicy tangelos.

Pack away your winter greens salad recipes and embrace sweet and juicy citrus fruits while they are in season. The citrus salad is delicious with a fry up for breakfast and cuts the greasiness of eggs and sausages. It also tastes lovely with grilled chicken or fish at lunch or dinner.

A sprinkling of sea salt and a dash of orange blossom water and olive oil invigorates this simple orange salad with ruby grapefruit and tangelos.

If you asked me what my favorite perfume was I would probably fall into silence and momentarily look back at you with a completely blank stare. The truth is I discovered my favorite scent a long time ago, just not in a wearable form. The uplifting and energizing aroma that escapes in the first spray of orange oil when you pull back the first bit of orange peel is intoxicating and heady. To my mind there is no manufactured scent on earth that can compare to this natural perfume.

I couldn’t resist and found myself wanting to create a citrus salad with in season navel oranges, ruby grapefruit and tangelos; adding orange flower water, pistachios and pomegranate for the flavors of the Middle East. I tried, but unfortunately tangerines, mandarins and kumquat are not conducive to this type of salad, although their flavor is amazing. The fruits are too fragile to peel or cut without completing decimating them.

I remember going with my father to Citrusdal (one of the citrus farming areas in the Cedarberg) and seeing truckloads of every type of citrus fruit going to the central store. Oranges, naartjies, pomelo and kumquats were in abundance between June and September.

We returned home with a boot full of oranges, naartjies, tangelos and kumquats most of which would be eaten and used for juice or this Glazed Orange Bundt cake. Except for the kumquats… those were kept for my mother’s Spicy Kumquat Pickle Achar (a spicy pickle eaten with biryani or akhni rice dishes).

My parents cut up oranges for a healthy afternoon snack and my father usually sprinkled the wedges with salt before eating. As a child, I thought that was just weird and usually grabbed a few before salting. As an adult, I appreciate the intensity of flavor that the salt adds to salad with fruit.

Citrus salad with pistachio and pomegranate 2

Citrus salad with pistachio and pomegranate

Citrus salad with pistachio and pomegranate 1

Citrus salad with pistachios and pomegranate

Razena Schroeder
A fresh and tangy citrus salad with navel oranges, ruby grapefruit, tangerines and clementines perfumed with orange blossom water and decorated with pistachios and pomegranate seeds.
4.34 from 3 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine South African
Servings 2
Calories 220 kcal


  • 2 medium ruby grapefruit
  • 1 navel orange
  • 1 tangelo / mineola
  • a few drops of orange flower water optional, not more than 1/8 teaspoon or it will taste soapy
  • 15 ml roasted pistachio slivers
  • 15 ml pomegranate seeds
  • 1 ml flaky sea salt
  • 2.5 ml olive oil approximately 1/2 teaspoon


  • Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
  • Slice the fruits and arrange on a plate and sprinkle with salt flakes.
  • Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
  • Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
  • Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.


If the fruits are very juicy you may find it easier to slice it with the peel and then remove the pith and peel with a sharp knife.
A pinch of chili flakes will add some heat, but is entirely optional.


Serving: 100gCalories: 220kcalCarbohydrates: 44gProtein: 4gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 195mgPotassium: 615mgFiber: 7gSugar: 29gVitamin A: 3335IUVitamin C: 131.1mgCalcium: 108mgIron: 0.6mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword 30 minutes or less recipe, anti-oxidant, halaal recipes, vegan
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  • Reply
    Framed Recipes
    September 11, 2015 at 8:50 pm


    Wow!!! So fresh and colorful.


    • Reply
      September 12, 2015 at 10:52 am

      Thank you 🙂

  • Reply
    Molly Kumar
    September 9, 2015 at 10:43 am

    Love the color and I’m sure it tastes delicious too. A very ‘Healthy Salad’ indeed.

    • Reply
      September 9, 2015 at 3:31 pm

      This summer has been one for brightly colored salads… fortunately they all taste delicious too 🙂

  • Reply
    Chris @ SimpleFood365
    September 9, 2015 at 3:28 am

    So yummy and fresh! You can never go wrong with citrus. This sounds refreshing!

    • Reply
      September 9, 2015 at 3:29 pm

      It was very refreshing… each fruit tastes completely different to the other and I love the combination of sweet and slightly bitter (never thought I would like bitter anything).

  • Reply
    September 8, 2015 at 7:49 pm

    So fresh and vibrant.. Love all the colours

    • Reply
      September 8, 2015 at 7:52 pm

      Thanks Erica, this Summer certainly has been a colorful one 🙂

  • Reply
    Emily @amummytoo
    September 8, 2015 at 6:45 pm

    Mmm, that looks delicious. So colourful and refreshing.

    • Reply
      September 8, 2015 at 7:50 pm

      Thanks Emily 🙂 It tasted great with grilled fish for dinner.

  • Reply
    September 8, 2015 at 6:41 pm

    So colourful .. perfect salad for summer.

    • Reply
      September 8, 2015 at 7:50 pm

      Thanks Shohba. It was very easy to make but much harder to photograph 🙂

  • Reply
    September 8, 2015 at 6:37 pm

    Great summer recipe!! Refreshing and delicious!!! 🙂

    • Reply
      September 8, 2015 at 7:51 pm

      Indeed it was refreshing and delicious… and the smell was amazing 🙂

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