Start by placing the pomegranate on a clean surface that won’t stain. Cut a cross into the fruit at the crown, only going halfway down.

Over a large bowl in the sink, hold the pomegranate crown side down. Carefully break it into quarters and firmly squeeze each quarter over the bowl to release the seeds and juice.

Pick out any remnants of the white membrane, so only the vibrant seeds and juice remain in your bowl.

For the navel oranges and pink grapefruits, slice off the top and bottom to create a stable base. Remove the skin and pith by cutting along the curve of the fruit.

Hold the fruit in one hand over the bowl and cut segments between the membranes. Squeeze the remaining membranes to extract any lingering juice.

Once all the fruit is in the bowl, taste the salad. If necessary, stir in up to one tablespoon of sugar to enhance sweetness.

Cover the bowl and refrigerate until you’re ready to serve.

Dish the fruit salad into individual bowls, making sure to include the luscious juice.