- 1/2 cup fresh mint leaves
- Seeds from 1 pomegranate or 1/4 cup dried cranberries
Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. DO AHEAD Fruit can be segmented 1 day ahead. Cover and refrigerate.
Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.