Strawberry and Orange Salad with Citrus Syrup
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This gorgeous strawberry and orange fruit salad is a refreshing change from the typical pre-cut fruit salad.
This strawberry and orange salad is such a nice change of pace from the standard mix of pre-cut fruit from the supermarket. I usually serve it for brunch—it dresses up the table and pairs well with quiche lorraine or a breakfast casserole—but it’s also fantastic for dessert as a stand-in for the classic strawberries in strawberry shortcake.
With only five ingredients, it’s easy to make. The only tricky part is cutting the oranges. Rather than slicing them into wheels, I like to cut the segments out of the membranes; it takes a few extra minutes but it’s prettier and the oranges are so much easier to eat.
Table of Contents
What You’ll Need To Make Strawberry and Orange Salad with Citrus Syrup
Step-by-Step Instructions
To begin, cut a slice off the top and bottom so that the orange sits flat.
Use a knife to work your way around the fruit to remove all the skin and pith.
Holding the orange over the serving bowl, use a sharp knife to cut the segments out from in between the membranes.
Squeeze all the juice from the oranges into a separate bowl, then stir in the lemon juice and brown sugar.
Pour the syrup over the fruit and sprinkle with fresh mint.
Refrigerate the salad for at least 30 minutes or up to six hours to allow the flavors to marry.
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Strawberry and Orange Salad with Citrus Syrup and Fresh Mint
This gorgeous strawberry and orange fruit salad is a refreshing change from the typical pre-cut fruit salad.
Ingredients
- 1 pound strawberries, hulled and halved (or quartered if very large)
- 3 oranges
- 1 tablespoon fresh lemon juice, plus more to taste
- 2½ tablespoons light brown sugar, packed
- 1 tablespoon finely chopped fresh mint, plus a sprig for garnish
Instructions
- Place the strawberries into a serving bowl.
- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
- Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.
Nutrition Information
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- Per serving (4 servings)
- Serving size: about 1 cup
- Calories: 136
- Fat: 1g
- Saturated fat: 0g
- Carbohydrates: 34g
- Sugar: 27g
- Fiber: 6g
- Protein: 2g
- Sodium: 4mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Jenn, this recipe was so refreshing and delicious for Mom’s Day! I love how quick it was to put together and how pretty it looked in the bowl. I used the leftovers for a delicious smoothie. Will definitely make again. Such a welcome change from berries and melons. Also made your big Italian salad. Everyone loved the dressing!
My go-to fruit salad is: fresh strawberries, canned mandarin oranges (drained), and canned pineapple tidbits (drained). Sometimes I add blueberries if I have them available. I usually have a dish of homemade whipped cream or Redi-Whip available but I will try your dressing next time. This is a quick and healthy dish to bring to a BBQ or potluck to balance out all the tempting but high-caloric dishes.
Michelle, your salad sounds delicious with all the different fruits. I will try it with fresh oranges and pineapple. Pineapple is a pain to cut, but our local market sells containers of cut-up pineapple which we enjoy. Thanks for sharing.
Jenn, I plan to make your recipe tomorrow. Summer strawberries are awesome. 5 stars because I know it will be great, like all of your recipes.
Do you think I could use the lime/ginger syrup from your stone fruit with this recipe? I made it a few years ago and everyone loved it (my daughter-in-law especially loves those flavors). I don’t doubt this will be equally enjoyed as written, just curious to get the professional’s opinion.
Happy Mothers Day…thanks for making mine so delicious!
Hi Andi, I haven’t tried it, but think it should work. Please LMK how it turns out if you try it (and happy Mother’s Day)! 😊
Hey Jenn! Love this fruit salad, I’ve made it many times now. However, this time I was thinking of trying pure maple syrup in place of the brown sugar. Do you think it could be subbed on a 1:1 ratio? Thanks!
Hi Becca, so glad you like it! Yes you can swap the brown sugar out for maple syrup. Just keep in mind that it will give it a bit of a maple syrup flavor. 😊
Delicious. Refreshing. Simple. What’s not to love? When in season, I make it with Cara Cara oranges – our fav. Many thanks for another great recipe.
I’ve made this recipe three times since Easter. Everyone loves it. It’s so refreshing. Having a sharp knife makes this an easy task.
Hi Jenn, I want to make this for Easter brunch tomorrow but I’m confused. I read through the comments looking to see how much OJ is required for the dressing. In one response, I saw 1/3 cup but in another it said one cup of juice. My question is how much orange juice will I need total for the dressing or sauce? Thanks!
Katrina
P.S. Your Recipes are the best ever!
Hi Katrina, sorry for any confusion; 1/3 cup sounds like the correct measurement – I’m going to correct the other replies. Also, I’m obviously weighing in too late to have helped, but hope the salad came out nicely and that you had a great Easter!
Regarding the amount of orange juice needed for the Strawberry and Orange Salad with mint and citrus dressing, it would be helpful if that amount (1/3 cup) was added to the recipe. I missed it in the comments and was guessing. 😳 I love this salad so much and make it every chance I get! I add blueberries when I have them.
I’m not a fan of oranges…,something about the texture. However, I do like mandarin oranges. Do you think they would be okay to substitute?
Sure, Mary that should work. Enjoy!
Made this last night for a dinner party with a health-conscious crowd. It was a hit! Another win from OUAC!
I made this today for Father’s Day lunch and decided to serve it as a light dessert with a little bit of mint chip ice cream and it was amazing. Thank you.