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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Drain pineapple, reserving juice; add enough water to make 1 cup.
2. Combine reserved juice mixture, sugar, and fresh or dried mint in a small saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes. Strain, discarding mint. Cool slightly.
3. Meanwhile, combine the pineapple, grapefruit peel and slices, orange peel and slices, and kiwifruit slices in a large serving bowl. Pour the strained syrup over fruit; cover and chill for 2 hours or overnight.
4. To serve, stir in pomegranate seeds; garnish with thinly sliced orange peel strips, if desired. Makes 6 (3/4-cup) servings.
5. *Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands. Discard the skin and membrane, and eat only the seeds.
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