Pregnancy Friendly Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled high with crisp fennel and fresh mint — this salad is as stunning to look at as it is refreshing to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit delivers a serious hit of vitamin C and folate, two nutrients that matter a lot during pregnancy. A honey-ginger dressing ties everything together with gentle warmth, and the pinch of turmeric adds a subtle earthiness without overpowering the fruit. Every ingredient here is whole, fresh, and straightforward, so you know exactly what you're eating — no hidden additives or anything to second-guess. The technique of supreming the citrus (cutting away the peel and slicing between the membranes) sounds fancy but is genuinely easy, and it makes the texture silky and elegant. Serve it immediately after tossing so the mint stays vibrant and the fennel keeps its delicate crunch.
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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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