This recipe may be a little early, but it was too delicious not to share right now. The majority of citrus fruits arrive during winter, but some varieties are already in grocery stores. For example, you may have to wait for Satsuma tangerines, Meyer lemons, and Cara Cara oranges. What you don’t have to wait for are the ingredients in this recipe. Well, seasonal varieties may vary depending on where you live.

You can think of this recipe as a bridge between the fall and winter seasons. You start to see seasonal citrus fruits midway through fall, and you may see fewer pomegranates as fall transitions to winter. Pomegranates are freshest during fall and you should take advantage of them while they’re in season. Pomegranates intimidate some people because they can be difficult to de-seed. Although you can buy a pomegranate seeds on their own, but the fresh pomegranate and learn to open it with ease. You can click here to learn how to easily open a pomegranate without making a giant mess.

The great thing about citrus fruits and pomegranate is not only that their flavors form a harmonious marriage, but they also exhibit high antioxidant activity. In fact, pomegranates are rich in anthocyanins, punicic acid, alkaloids, and ellagitanninsm, which have potent anti-inflammatory and anti-hypertensive properties. Historically, people used pomegranates to treat myriad health conditions. They fight free radicals and and work to keep the body healthy. We hope you enjoy their nutrition as much as their flavor in this salad.