– 1 grapefruit (150g)
– 1 satsuma (75g)
– 15g pomegranate seeds
1. Using a serrated knife, peel the grapefruit, removing all skin and pith. Holding over a bowl to catch the juice, slice either side of the membrane to remove each segment. Place in the bowl.
2. Peel the skin from the satsuma, and separate the segments. Mix with the grapefruit and top with pomegrante seeds.