A breakfast dish that’s full of sunshine, this fruit salad and toasted brioche combination is a great way to start your day
Serves: 2
Prep time: 15 mins
Cooking time: 5 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Mid-price


    • 1 large pink grapefruit
    • 1 large orange
    • 4 level tbsp caster sugar
    • 2 tbsp pomegranate seeds
    • A few fresh mint leaves
    • 3-4 thick slices of brioche


    1. Peel and segment the grapefruit and orange over a bowl, to catch all the fruit juice, and squeeze the peel to get more juice out.
    1. Put the sugar in a heavy-based pan with 2 tbsp water. Heat gently, shaking the pan occasionally, until the sugar dissolves.
    1. Bring the syrup to the boil for a minute. Add the fruit juice and heat gently until the caramel has dissolved. Pour into a bowl, stir well and then add the fruit segments and pomegranate seeds. Spoon into two bowls and decorate with mint leaves.
    1. Griddle or toast the slices of brioche and serve hot with the fruit.

Nutritional information per portion

fat 6.0g saturates 3.5g calories 388(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.