Best 5 Minted Pomegranate Yogurt With Grapefruit Salad Recipes

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Calling all health-conscious food enthusiasts! Our minted pomegranate yogurt with grapefruit salad is a culinary symphony that tantalizes taste buds and nourishes bodies. This delectable dish merges the tangy zest of grapefruit with the creamy richness of yogurt, creating a vibrant harmony of flavors. Infused with the refreshing essence of mint and the jewel-like crunch of pomegranate seeds, each bite is a delightful dance of textures and tastes. Accompanying this vibrant main event, we present a chorus of delectable recipes that elevate your culinary journey. From the zesty grapefruit-avocado salsa to the invigorating mint-infused dressing, each element is meticulously crafted to complement the main dish, offering a symphony of flavors that will leave you craving more. Join us on this delightful adventure as we explore the tantalizing world of healthy and flavorful cuisine.

Let's cook with our recipes!

POMEGRANATE AND MINT SORBET



Pomegranate and Mint Sorbet image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 1 quart

Number Of Ingredients 8

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish
1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves

Steps:

  • Special equipment: an ice cream maker
  • In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.
  • Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.
  • Mint Simple Syrup
  • In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
  • Yield: 1 cup

MINTED POMEGRANATE YOGURT WITH GRAPEFRUIT SALAD



Minted Pomegranate Yogurt With Grapefruit Salad image

Make and share this Minted Pomegranate Yogurt With Grapefruit Salad recipe from Food.com.

Provided by Engrossed

Categories     Breakfast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

1 1/4 cups Greek yogurt
2 -3 ripe pomegranates, seeded removed under water
2 -4 tablespoons of fresh mint, finely chopped (small bunch)
honey (optional) or sugar, to taste (optional)
2 red grapefruits
2 pink grapefruit
1 white grapefruit
1 -2 tablespoon orange flower water or 1 -2 tablespoon orange juice
honey (optional) or sugar, to taste (optional)
1/4 cup pomegranate seeds (handful)
mint leaf

Steps:

  • Put the yogurt in a bowl and beat well. Fold in the pomegranate seeds and chopped mint. Sweeten with a little honey or sugar, if using, then chill until ready to serve.
  • Peel the grapefruits, cutting off all the pith. Cut between membranes to remove segments, holding the fruit over a bowl to catch the juices.
  • Mix the fruit segments with the reserved juices and orange flower water and add a little honey or sugar, if using. Stir gently then decorate with a few pomegranate seeds.
  • Decorate the chilled yogurt with a scattering of pomegranate seeds and mint leaves, and serve with grapefruit salad.
  • *Variation: You can use a mixture of oranges and blood oranges, intersperesed with thin segments of lemon. Lime segments work well with the grapefruit and mandarins or tangerines could be used too. As the idea is to create a refreshing, scented salad, juicy melons and kiwi fruit would also be ideal.

Nutrition Facts : Calories 320.5, Fat 2.9, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 76.5, Fiber 14, Sugar 53.2, Protein 6.3

GRAPEFRUIT-MINT SALAD



Grapefruit-Mint Salad image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
  • Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

Nutrition Facts : Calories 122 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 33 grams, Fiber 9 grams, Protein 2 grams, Sugar 23 grams

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS



Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers image

Provided by Olivia Snaije

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pink grapefruits
2 large avocados
24 leaves fresh purple basil
1 large pomegranate
Salt
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon prepared mustard
1/2 teaspoon pomegranate molasses
1 teaspoon ground sumac
6 to 8 fresh nasturtium flowers

Steps:

  • Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
  • In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 852 milligrams, Sugar 22 grams, TransFat 0 grams

MINT YOGURT



Mint Yogurt image

This mint yogurt recipe is courtesy of chef Brad Farmerie and is used to make his Moroccan Braised Lamb Shanks.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

3/4 cup Greek yogurt
1/2 teaspoon coarse salt
1/2 cup chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
1/2 clove garlic, minced
Freshly ground black pepper

Steps:

  • Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.

Tips:

  • Choose ripe and juicy grapefruits: The grapefruit is the star of this salad, so make sure to select ones that are heavy for their size and have smooth, unblemished skin.
  • Use fresh mint: The mint adds a refreshing flavor to the yogurt and salad. If you can't find fresh mint, you can use dried mint, but it won't be as flavorful.
  • Don't overmix the yogurt: When you mix the yogurt with the honey and lime juice, do it gently so that you don't break up the yogurt curds. This will give the yogurt a smooth and creamy texture.
  • Chill the yogurt and salad before serving: This will help to enhance the flavors of the yogurt and salad. You can chill them for up to 2 hours before serving.
  • Garnish with pomegranate seeds: The pomegranate seeds add a pop of color and flavor to the yogurt and salad. You can also use other berries, such as blueberries or raspberries.

Conclusion:

This minted pomegranate yogurt with grapefruit salad is a delicious and refreshing treat that's perfect for breakfast, lunch, or a snack. The yogurt is creamy and tangy, the grapefruit is sweet and juicy, and the mint adds a refreshing flavor. The salad is also very easy to make, so it's perfect for busy weeknights. Give it a try and let us know what you think!

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