Nutmeg Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is the kind of dish that makes people stop and stare before they even take a bite. Navel oranges, blood oranges, and ruby red grapefruit are supremed the proper way, cutting away every bit of pith so each segment is clean, juicy, and tender. The honey-ginger dressing comes together in minutes and brings a gentle warmth and subtle earthiness from fresh ginger and ground turmeric without leaning on any of the heavier spices that can sneak into store-bought dressings. Fennel adds a delicate anise crunch that plays beautifully against the tart citrus, while torn mint keeps everything feeling fresh and lively. For anyone navigating spice sensitivities, this recipe is naturally free of the warming spices that often hide in fruit salad dressings, relying instead on ingredients that are easy to verify and control at home. A finishing scatter of lime zest ties the whole thing together with a fragrant pop. It works as a stunning starter, a light dessert, or an unexpected side that steals the show at any table.
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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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