Citrus Salad

Last Updated on April 15, 2025 by becky

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.  (The vibrantly colored citrus fruits and berries look gorgeous in a clear glass serving bowl!) Bring homemade citrus salad to a brunch, potluck dinner, or a picnic lunch. Since this recipe contains no meat, dairy, nuts, or gluten, it’s great for guests with different 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. See my suggestions below!

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. Serve it for brunches (this light citrus salad balances out heavier dishes like pancakes, muffins, and cream cheese pastries), picnics (it’s easy to transport and goes well with sandwiches or other typical potluck or BBQ fare) or baby showers (portion into individual cups for a cute side dish!)

Although “fruit salad” sounds summery, the bright citrus in this recipe actually works well for a Christmas or New Year’s gathering, too—instead of blackberries, try substituting a seasonal fruit such as cranberries or pomegranate to make it feel festive.  Or, 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 at home.

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!

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