Mixed Citrus Salad

Colleen's take: "There are some things I would do different about this salad, it was delicious and great contrast for breakfast, but it was so much work, I sat peeling fruit for an hour, next time I will just buy it all cut up (no sugar added of course) and add it all together. I also couldn't find some of the ingredients so I used grapefruits, cuties, & oranges." 

ingredients

• 6 tangelos, such as minneola
• 4 small ruby red grapefruits
• 4 navel oranges
• 2 blood oranges
• 1 tablespoon (packed) light brown sugar
• pinch salt
• 2 teaspoons finely grated lemon zest plus 1 tbsp fresh lemon juice
• 1 teaspoon fennel seeds
• 1 cup pomegranate seeds

directions

• Using a small, sharp knife and following the natural curve of the fruit, peel the tangelos, grapefruits and oranges, removing all of the white pith. Cut the fruit crosswise 1/2 inch thick, then cut each slice in half; discard any seeds. [Make ahead: Transfer the prepared citrus to resealable plastic bags and refrigerate overnight.]
• In a small saucepan, bring 1/3 cup water, the brown sugar and salt to a boil over medium-high heat. Remove the saucepan from the heat, add the lemon zest and fennel seeds, cover and let steep for 10 minutes. Pour the mixture through a fine strainer set over a small bowl, pressing on the solids to extract the liquid; discard the solids. Let the syrup cool to room temperature, then stir in the lemon juice. [Make ahead: Cover and refrigerate overnight.]
• About 30 minutes before serving, pour off the liquid from the fruit (go ahead, have a sipits a treat for the cook!) and transfer the fruit to a large bowl. Gently stir in the sugar syrup and pomegranate seeds.

original recipe here