Ingredients
For the Citrus & Feta Cubes:
* 2 oranges, peeled and cut into bite-sized cubes
* 2 blood oranges, peeled and cut into bite-sized cubes
* 2 cups watermelon, cut into 1-inch cubes
* 8 oz feta cheese, cut into 1-inch cubes
* 1/2 cup pomegranate arils
* 1 tbsp extra-virgin olive oil
* Pinch of flaky sea salt
* Freshly cracked black pepper
### For the Hot Honey Mint-Lime Drizzle:
* 1/4 cup honey
* 1/2 tsp crushed red pepper flakes
* 2 tbsp fresh lime juice
* 1 tsp lime zest
* 2 tbsp fresh mint, finely chopped
### For the Pistachio Crunch:
* 1/3 cup shelled pistachios, roughly chopped
* 1 tsp unsalted butter
* Pinch of flaky sea salt
### For Garnish:
* Fresh mint leaves
* Extra pomegranate arils
* Lime zest
* Microgreens (optional)
## Directions
1. Arrange the orange cubes, blood orange cubes, watermelon cubes, and feta cubes on a chilled serving platter, alternating the colors to create a vibrant rainbow pattern.
2. Scatter the pomegranate arils evenly over the platter.
3. Drizzle the fruit and feta lightly with the olive oil and season with flaky sea salt and freshly cracked black pepper.
4. In a small saucepan over low heat, warm the honey with the crushed red pepper flakes for 2–3 minutes without letting it boil.
5. Remove from the heat and whisk in the fresh lime juice, lime zest, and chopped mint until well combined.
6. Melt the butter in a small skillet over medium heat. Add the pistachios and a pinch of flaky sea salt, then toast for 2–3 minutes until fragrant.
7. Spoon the warm hot honey mint-lime drizzle evenly over the fruit and feta.
8. Sprinkle generously with the toasted pistachios.
9. Finish with fresh mint leaves, extra pomegranate arils, lime zest, and microgreens if desired.
10. Serve immediately while the drizzle is warm and the fruit is cool and refreshing.
## Nutritional Info (per serving, serves 6)
Calories: 255
Protein: 7g
Carbohydrates: 24g
Fat: 15g
Fiber: 3g
Sugar: 19g
Sodium: 340mg
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