Tasty Orange Fruit Salad

If you ask me, fruit salads are the perfect way to brighten up any day.

This sweet and refreshing orange fruit salad combines juicy citrus with a mix of seasonal fruits that taste like sunshine in a bowl. Fresh oranges lead the way, bringing their natural sweetness and a pop of color to the mix.

It’s tossed with a light honey-citrus dressing that lets the natural flavors of the fruit shine through. A sprinkle of mint leaves and a touch of lime zest give it that extra something special.

It’s a crowd-friendly dish that works for breakfast, brunch, or as a cool afternoon treat – especially nice when the weather starts warming up.

What Kind of Oranges Should I Use?

For a fruit salad, you’ve got several great orange options that each bring something special to the bowl. Navel oranges are a reliable choice since they’re seedless and easy to segment, while Cara Cara oranges add a lovely pink color and slightly lower acidity. Blood oranges can make your salad look extra special with their deep red flesh, though they’re usually only available during winter months. When picking your oranges, look for fruits that feel heavy for their size and have a firm, smooth skin – these will be the juiciest. Just remember to remove all the white pith when segmenting, as it can add unwanted bitterness to your salad.

Options for Substitutions

This fresh fruit salad is pretty flexible and you can make several easy swaps:

• Strawberries: If strawberries aren’t in season, try using raspberries, blackberries, or even sliced peaches. Just make sure they’re ripe and sweet!
• Oranges: You can swap oranges with tangerines, clementines, or even pink grapefruit (though you might want to add a bit more brown sugar if using grapefruit since it’s more tart).
• Lemon juice: Lime juice works just as well here, or you can use orange juice for a sweeter touch. Just remember the acid helps keep the fruit fresh and bright.
• Brown sugar: Regular white sugar or honey can step in for brown sugar. If using honey, start with 2 tablespoons since it’s a bit sweeter.
• Fresh mint: No fresh mint? Try using fresh basil for an interesting twist, or skip the herbs altogether – the fruit salad will still taste great!

Watch Out for These Mistakes While Making

The biggest challenge when preparing fruit salad is timing – cutting your fruit too far in advance can lead to a soggy, mushy mess, so it’s best to prepare this dish no more than 2 hours before serving and store it in the refrigerator.

A common mistake is not properly removing all the white pith from the oranges, which can make your salad bitter – take the extra minute to carefully segment your oranges or remove all the white membrane for the best taste.

When adding the brown sugar, start with less than the recipe calls for and adjust to taste, as the natural sweetness of your fruit can vary greatly depending on ripeness and season – you can always add more sugar, but you can’t take it away.

For the freshest flavor, wait to add the mint until just before serving, as it can turn brown and lose its bright taste if mixed in too early, and remember to gently toss the fruits to avoid crushing them and releasing too much juice.

What to Serve With Fruit Salad?

This refreshing fruit salad makes a perfect partner for your breakfast or brunch spread! I love serving it alongside a plate of French toast, waffles, or pancakes – the citrusy flavors balance out all that maple syrup sweetness really nicely. For a quick breakfast, pair it with some Greek yogurt and a sprinkle of granola for added crunch. You can also serve this fruit salad as a light dessert after dinner, maybe with a dollop of whipped cream or a scoop of vanilla ice cream on the side (trust me, it’s so good!).

Storage Instructions

Keep Fresh: This orange fruit salad stays best in an airtight container in the fridge for up to 2 days. The citrus helps keep the fruit from browning, but the strawberries will get softer over time. I like to add the mint just before serving to keep it looking fresh and green.

Make Ahead: You can prep this fruit salad a few hours before serving – just combine the fruits, lemon juice, and brown sugar, but hold off on adding the mint. Keep it covered in the fridge, then toss in the fresh mint right before you’re ready to serve. This way, everything stays crisp and fresh!

Serving Tip: If you notice any excess liquid collecting at the bottom of your fruit salad after storing, just give it a quick stir before serving. The natural juices make a yummy sauce that coats all the fruit pieces. For the best flavor, let it sit at room temperature for about 10 minutes before eating.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	30-360 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 75-80 g

Ingredients

• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tbsp fresh mint (finely minced)
• 3 oranges (peeled and segmented)
• 2.5 tbsp light brown sugar
• 1 lb strawberries (hulled and quartered)

Step 1: Prepare the Strawberries and Oranges

Place the strawberries into a serving bowl.

For the oranges, start by cutting a slice off the top and bottom of each orange so they sit flat on your cutting board.

Using a sharp knife, work your way around the fruits to remove all the skin and pith.

Hold an orange in one hand and work over the serving bowl as you carefully cut the segments out from between the membranes, ensuring you only cut until reaching the center of the fruit.

Set aside the segments with the strawberries in the serving bowl.

Step 2: Extract Orange Juice

Over a separate small bowl, firmly squeeze the remaining membranes of the oranges to release all the juice.

This will create a fresh base for your fruit salad syrup.

Step 3: Make the Syrup

Add lemon juice and brown sugar to the freshly squeezed orange juice.

Stir until the sugar is completely dissolved, creating a balanced tart and sweet syrup.

Step 4: Combine and Toss

Pour the syrup over the strawberries and orange segments in the serving bowl.

Gently toss the fruit to combine them well.

Sprinkle with fresh mint to add a burst of flavor.

Taste and adjust with more lemon juice if necessary to ensure the syrup has the perfect balance of tart and sweet.

Step 5: Chill and Serve

Refrigerate the fruit salad for at least 30 minutes or up to six hours to allow the flavors to blend beautifully.

When ready to serve, garnish the salad with a sprig of fresh mint and serve in shallow bowls with spoons for easy enjoyment.