Artificial Food Coloring Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is the kind of dish that looks almost too pretty to eat. The natural pigments from navel oranges, blood oranges, and ruby red grapefruit do all the color work here, so there's zero need for synthetic dyes or anything artificial to make it visually stunning. A honey-ginger dressing whisked with fresh lime juice, ground turmeric, and a drizzle of olive oil ties everything together with a warm, lightly spiced sweetness that plays beautifully against the tartness of the fruit. The technique of supreming the citrus — cutting away the peel and slicing between the membranes — gives you clean, juicy segments that soak up the dressing without turning soggy. Thinly sliced fennel adds a subtle anise crunch that makes this feel like something you'd order at a nice brunch spot rather than throw together at home. Every single ingredient is whole and recognizable, which is exactly what you want when you're keeping an eye on what goes into your food. Finish it with a little lime zest and serve it immediately for maximum freshness.
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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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