The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.

Ingredients

  • ¼ cup fresh lime juice
  • 2 tablespoons mild honey or agave nectar
  • 2 teaspoons finely minced or grated fresh ginger
  • 2 pink grapefruit
  • 2 ripe but firm pears
  • ½ pound red grapes, cut in half
  • 6 dates, pitted and halved or quartered
  • Seeds from 1 small pomegranate
  • 1 tablespoon chia seeds (more to taste)
  • 2 to 3 tablespoons finely grated coconut (to taste)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      224 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 44 grams sugars; 2 grams protein; 3 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6 to 8

Preparation

  1. Whisk together the lime juice, honey or agave nectar and ginger in a small bowl.
  2. Cut away the peel and white pith from the grapefruit. The easiest way to do this is to cut the ends off, then stand on one end and cut away strips of skin and pith at the same time. Hold the grapefruit over your serving bowl and cut the sections away from the membranes that separate them. Place in the bowl.
  3. Peel, core and dice the pears. Add to the grapefruit. Add the grapes, dates, pomegranate seeds and chia seeds. Stir the lime-ginger marinade and toss with the fruit. Chill for 30 minutes or longer and toss again.
  4. Sprinkle the coconut over the top and serve.
  • Advance preparation: You can make this several hours before serving and keep in the refrigerator.
  • For a lower-calorie version of this fruit ambrosia, omit the dates and reduce the number of grapes by half.

About 1 hour

Dining and Cooking