Sesame Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint make this salad one of the most visually stunning things you can put on a table with almost zero effort. Navel oranges, blood oranges, and ruby red grapefruit are supremed — meaning the peel and pith are fully removed — so every bite is pure, clean fruit with none of the bitterness. The honey-ginger dressing comes together in minutes and gets a warm, golden lift from ground turmeric and a hit of fresh lime juice that ties everything together beautifully. Whisking in a drizzle of extra-virgin olive oil gives the dressing just enough body to cling to the fruit without weighing it down. Every single ingredient here is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seed blends — so there's no label-checking required. A finishing scatter of lime zest makes it feel restaurant-worthy, and the whole thing should be served right away while the colors are at their most vivid. It works as a light dessert, a brunch centerpiece, or a refreshing side alongside something savory.
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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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