Citrus Fruit Salad
A beautiful citrus fruit salad perfect for winter or spring. Serve with a splash of Champagne or prosecco for a Mimosa Citrus Fruit Salad perfect for any special brunch.
With kids home and constantly asking for a snack, we’ve been doing a bit more healthy food prep. One of the things I’ve started doing for the first time is making big fruit salads. And I’ve noticed the kids are eating much more fruit when it’s already prepped.
I’m planning to share a few different fruit salads, including a rainbow fruit salad and a tropical fruit salad, but today I’m sharing one that’s perfect for Mother’s Day (or any brunch). This simple citrus fruit salad doesn’t need a dressing, but can be made into an extra special treat by serving with a splash of Champagne or prosecco. We’ll call that a Mimosa Fruit Salad.
The kids loved this version with blueberries, blackberries, and fresh mint.
Our garden is filled with citrus all year, but it’s especially wonderful during blood orange season (late winter through spring). If you love citrus too, check out these other fun recipes. If you’re not familiar with kumquats, be sure to read this Kumquat 101 post.
- Lemon Tahini Salad Dressing
- Orange Vinaigrette
- Lemony Lentil Soup
- Vegan Lemon Tarts
- Lemon Apple Cider Vinegar Drink
- Kumquat Marmalade
- Blood Orange Margaritas
- Blood Orange Lemonade
- Lavender Lemonade
- Classic Aperol Spritz
- Greyhound Cocktails
- Homemade Limoncello
- Orange Smoothie
How to Cut an Orange
Citrus can be cut into segments or round slices. I like to use slices for this fruit salad.
Slice the top and bottom off just to the flesh. Stand the fruit on one cut side.
Cut the peel and pith away from the flesh, working from top to bottom, all the way around the fruit.
Place the fruit on its side and cut into 1/4″ slices. This does take some time, but it’s worth it.
Arrange citrus slices on a platter. I like to arrange them by color from light to dark for an ombre effect, especially when we have these beautiful blood oranges.
Or you could arrange the fruit in individual serving dishes.
Citrus Fruit Salad Dressing Ideas
Our citrus is so juicy I typically don’t add anything. When it’s heavy on the grapefruit I do like to sweeten things up with a sprinkle of sugar or a drizzle of honey. Here are some other ideas to try:
- Lavender Simple Syrup
- Mimosa Citrus Fruit Salad. Sprinkle any sour citrus (like grapefruit or kumquats) lightly with sugar. Just before serving, pour about 2 tablespoons of Champagne of prosecco over individual bowls of citrus fruit salad.
- Ginger Lemon Dressing: whisk together zest of 1/2 lemon, 1 tablespoon lemon juice, 1/2 teaspoon freshly grated ginger, 2 tablespoons extra virgin olive oil, and a pinch of salt (Martha Stewart Magazine).
- 1 large red grapefruit
- 3 oranges (cara cara, navel, or a mix)
- 4 blood oranges
- 2 tangerines
- 5 kumquats, sliced crosswise (optional)
- pinch of organic sugar
- fresh mint, for garnish
- Champagne or prosecco, for serving (for those over 21, optional)
- To cut the grapefruit, oranges, blood oranges, and tangerines, slice the top and bottom of the fruit off just down to the flesh. Turn onto a flat end and using a sharp knife cut the peel and pith off from top to bottom, moving around the fruit until all is removed. Turn the fruit onto its side and cut into ¼-½ inch rounds.
- Arrange the fruit on a serving platter. Sprinkle any of the sour fruit (grapefruit, kumquats, Meyer lemons) with a small pinch of sugar.
- Garnish with fresh mint. You can arrange the leaves, or thinly slice the leaves and sprinkle over the whole thing for more mint flavor.
- Serve in individual bowls and pour about 2 tablespoons Champagne or prosecco over just before serving. This part is tasty and a lot of fun, but optional. A squeeze of lemon or lime is nice as an alternative, or a tiny bit of our lavender simple syrup (especially with sour citrus).
The exact citrus varieties I used are listed in the ingredients, but feel free to substitute with what you can find. A couple of Meyer lemons are a nice addition as well.
In winter I like to garnish with about 1/4 cup of pomegranate arils. In spring, you can add fresh berries, if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 31gFiber: 6gSugar: 21gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.