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Bright, refreshing, and bursting with flavor, this easy citrus salad with oranges, grapefruit, blackberries, fresh mint, and honey-lime glaze offers just the right balance of tart-meets-sweet.
Why Make This Citrus Salad Recipe?
This simple fruit salad requires minimal prep time, and can easily be doubled or tripled to serve a crowd. (Made with vibrant citrus and berries, the colors look gorgeous in a clear glass serving bowl.) Bring homemade citrus salad to brunch, potluck, or picnic lunch—since this recipe contains no meat, dairy, nuts, or gluten, it works nicely for guests with a variety of dietary preferences.
This citrus salad recipe also offers plenty of room for creativity—feel free to change up the citrus fruit, berries, and herbs based on the ingredients seasonally available to you.
Choosing Your Citrus Fruit
I made my citrus salad with a combination of red grapefruit, navel oranges, and blood orange:
However, feel free to adapt this recipe based on the citrus fruit available to you. You can use white grapefruit instead of red, or add a fourth navel orange if you can’t find blood oranges. (In the UK, these are easiest to find between December and May.) You can also try this recipe using clementines or satsumas, or replacing the blackberries with blueberries or raspberries instead.
How to Make Citrus Salad
This citrus salad recipe requires minimal prep time, and even more minimal kitchen skills! As long as you can peel, slice, and stir, you can whip up this orange and grapefruit salad in a matter of minutes.
To start, stir together the lime juice, zest, and honey to make the glaze. Peel your citrus fruit (I use my hands, but feel free to employ a citrus peeler to make the job easier!) Try to remove as much of the pith (white parts) as possible—this can be difficult to chew, and doesn’t look pretty in the salad. After peeling, slice each section in half width-wise to create two smaller pieces.
Then, just toss the sliced fruit with the glaze and refrigerate for at least 30 minutes (this gives the fruit time to marinate in the honey-lime mixture) or until ready to serve. Toss with the blackberries and fresh mint leaves just prior to serving.
Serving Citrus Fruit Salad
This citrus fruit salad recipe makes a healthy, colorful menu option for a variety of occasions, including:
- Brunches – This citrus salad adds a refreshing, colorful side to your brunch spread, balancing out heavier dishes like eggs, pancakes, muffins, and cream cheese pastries.
- Picnics and Potlucks – Easy to transport and enjoy outdoors, this fruit salad pairs well with picnic sandwiches, as well as typical potluck or BBQ fare like burgers, watermelon, and potato salad.
- Baby Showers – Individually portioned cups of this citrus salad make a cute and convenient snack for baby showers or similar daytime celebrations.
- Holiday Gatherings – Although “fruit salad” sounds summery, the bright citrus in this recipe actually works well for a Christmas or New Year’s brunch. Instead of blackberries, try substituting a seasonal fruit such as cranberries or pomegranate to make it feel festive.
- Breakfast at Home – Stir leftover citrus salad into granola, yogurt, or cottage cheese, or enjoy a scoop alongside scrambled or hard-boiled eggs for an easy weekday breakfast.
Make-Ahead and Storage Suggestions
This fruit salad tastes best after chilling for at least 30-60 minutes, because it gives the fruit time to mingle with the honey-lime glaze. While I suggest making the salad on the same day you plan to serve it, you can do so up to 6 hours before your event. Just wait until serving time to add the blackberries—if added too early, they’ll turn the other fruit purple. The fresh mint also tastes best when tossed with the fruit just prior to serving.
Store leftover citrus salad in an airtight container in the refrigerator for up to 3 days.
Other citrus recipes you might enjoy:
Flourless Orange Almond Cake
Orange Creamsicle Truffles
Chocolate Orange Shortbread
Candied Orange Peels
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Citrus Salad
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
Description
A refreshing citrus salad with oranges, grapefruit, blackberries, and fresh mint, tossed in a honey-lime glaze.
Ingredients
20 grams honey (1 tablespoon)
15 milliliters fresh lime juice (1 tablespoon)
1 teaspoon lime zest, packed
3 navel oranges
1 blood orange
1 red grapefruit
75 grams blackberries (1/2 cup), sliced in half
Generous handful fresh mint leaves, torn
Instructions
In a small bowl, whisk together honey, lime juice, and lime zest. Set aside.
Peel and section the navel oranges, red grapefruit, and blood orange.
Cut each section in half.
Transfer fruit to a medium bowl, and toss with the honey-lime glaze.
Refrigerate for 30 minutes, or until ready to serve.
Just prior to serving, add the torn mint leaves and blackberries, and toss gently with a spoon.
Serve immediately. Store leftover citrus salad in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Category: Savory
- Method: No Cook