Citrus Salad
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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. This simple fruit salad requires minimal prep time, and can easily be doubled or tripled to serve a crowd. It 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.
Key Ingredients
- 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.
- Berries – I love the combination of blackberries and citrus, but you can replace them with blueberries or raspberries instead, or use a combination of your favorite summer berries.
- Fresh Mint – A handful of torn fresh mint leaves provides a bright flavor and pop of color. You can use spearmint or peppermint, or a specialty variety like pineapple mint.
Recipe Tips
- Don’t add the blackberries too early. 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.
- Use a citrus peeler. I use my hands, but feel free to employ a citrus peeler to make the peeling part of this recipe 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.
- Chill before serving. After tossing the fruit with the dressing, refrigerate for at least 30 minutes. This gives the fruit time to marinate in the honey-lime mixture, allowing the flavors to meld and deepen.
Citrus Salad
- Total Time40 minutes
- YieldServes 4-6 1x
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.
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. Store leftover citrus salad in an airtight container in the refrigerator for up to three days.
Other Citrus Recipes You Might Enjoy
Flourless Orange Almond Cake
Orange Creamsicle Truffles
Chocolate Orange Shortbread
Candied Orange Peels
Grapefruit Infused Water
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!
