Black Pepper 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 like you spent hours on it but comes together in minutes. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned here, meaning no tough membrane and nothing but pure, juicy fruit in every bite. The honey-ginger dressing ties everything together with a warm, floral heat that's completely free of black pepper while still delivering real depth and complexity. Ground turmeric adds a subtle earthiness and gorgeous golden hue, and a squeeze of fresh lime juice keeps the whole thing lively and bright. Fennel might sound unexpected in a fruit salad, but its delicate anise crunch is genuinely one of the best things about this bowl. If you're navigating a sensitivity to pepper — which hides in more dressings and spice blends than you'd ever expect — this recipe is a clean, confident option that doesn't compromise on flavor for a single second. Finish it with a little lime zest and serve immediately for maximum freshness.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!