Ingredients
4
red grapefruit (4 lb)
4
navel oranges (3 lb)
1
cup pomegranate seeds
1/2
cup flaked coconut, toasted
2
tablespoons chopped crystallized ginger
2
tablespoons fresh lime juice
2
tablespoons light agave nectar or honey
Preparation
Peel grapefruit and oranges down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections, reserving 1/4 cup grapefruit and orange juice combined. Chop sectioned fruit.
In large bowl, mix chopped orange and grapefruit, reserved juices, pomegranate seeds, coconut, ginger, lime juice and agave nectar. Serve immediately or refrigerate until serving time.
