Artificial Flavors Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is the kind of dish that looks like it took serious effort but comes together with nothing more than a sharp knife and a good whisk. Every single flavor here is the real thing: navel oranges, blood oranges, and ruby red grapefruit are supremed by hand, so you get pure, clean fruit without a drop of anything synthetic. The honey-ginger dressing is whisked together from scratch using fresh lime juice, freshly grated ginger, ground turmeric, and extra-virgin olive oil, which means there are zero mystery flavor additives hiding in the mix. That matters more than you might think — bottled dressings and pre-made fruit cups are notorious for sneaking in artificial flavoring agents, even in products that look wholesome on the outside. The fennel adds a subtle anise note that plays beautifully against the tart citrus, and the torn mint lifts the whole bowl with a cool, herby finish. Serve it immediately after tossing so the segments stay vibrant and the dressing stays bright — a little optional lime zest over the top makes it look genuinely stunning on the table.
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Learn more →Ingredients
4 servings
For the salad
- 2 large navel oranges
- 2 blood oranges
- 1 large ruby red grapefruit
- 1 small fennel bulb, thinly sliced crosswise
- ¼ cup fresh mint leaves, torn
For the dressing
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
Working over a large mixing bowl to catch any juices, cut the tops and bottoms off each orange, blood orange, and grapefruit, then stand each fruit upright and slice away the peel and white pith following the curve of the fruit. Hold each peeled fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
- 2
Add the sliced fennel and torn mint leaves to the bowl with the citrus segments.
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