High Fructose Corn Syrup Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments layered with crisp fennel and fresh mint make this salad as stunning to look at as it is to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit delivers a range of sweet, tart, and floral notes that feel genuinely exciting on the palate. What ties it all together is a simple honey-ginger dressing — just real honey, fresh lime juice, grated ginger, turmeric, and olive oil — with zero processed sweeteners in sight. That matters more than it might seem, because so many bottled dressings and store-bought fruit salads sneak in corn syrup derivatives that have no business being near fresh produce. Here, every ingredient is exactly what it says it is, and the dressing comes together in under a minute with a whisk and a small bowl. The fennel adds a subtle anise crunch that plays beautifully against the juicy citrus, and the torn mint keeps everything feeling light and fresh. Finish it with a little lime zest and you have a dish that looks like it came from a restaurant but lives entirely in your own kitchen.
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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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