Cinnamon Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint make this salad as stunning to look at as it is to eat. The honey-ginger dressing brings a warm, aromatic kick without leaning on any of the usual warming spices that can sneak into fruit salad recipes, making it a genuinely safe and satisfying choice for anyone avoiding cinnamon. Grated fresh ginger and a touch of ground turmeric do all the heavy lifting here, delivering depth and a subtle heat that feels lively rather than overpowering. The technique of supreming the oranges and grapefruit — cutting away the peel and slicing between the membranes — sounds fancy but is actually straightforward, and it results in silky, pith-free segments that soak up the dressing beautifully. Fennel adds a delicate anise crunch that plays surprisingly well against the tart citrus, while torn mint keeps everything feeling fresh and clean. A finishing scatter of lime zest ties the whole thing together with a fragrant pop. This is the kind of dish that looks like you spent hours on it but comes together with nothing more than a sharp knife and a good whisk.
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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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