Gelatin Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is as stunning to look at as it is to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweet and tart flavors, while the honey-ginger dressing ties everything together with warmth and a subtle earthiness from ground turmeric. Supreming the fruit directly over the bowl is a small extra step that makes a real difference, keeping every segment silky and juice-forward rather than ragged and dry. The dressing comes together in minutes with a quick whisk, and the olive oil gives it just enough body to cling to the fruit without weighing it down. Fennel might seem like an unexpected addition, but its delicate anise crunch is genuinely perfect against the juicy citrus. This is the kind of dish that works as a refreshing starter, a light dessert, or a vibrant side that makes the whole table look more impressive. No gelatin, no thickeners, no fuss — just clean, whole ingredients doing exactly what they're supposed to do.
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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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