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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This is so very good, although it IS a pain to cut up the orange segments. Worth it, though ;o)
I am considering making this for Easter Brunch. Would it be ok to make it the night before?
Hi Carolyn, It won’t keep well beyond six hours, but it’s fine to prep everything ahead the day before and keep separate, then combine a few hours before brunch.
Wow…this dish is really really good and I don’t like mint or eat oranges. I did have trouble cutting oranges and having any leftover membrane to squeeze juice from so I just used an extra orange and more brown sugar.
Jen I made this tonight for dinner to go along with grilled Alaskan Salmon. It was a beautiful and incredibly good dish. I grow mint so it was easy to snip a few leaves. My teens and guests loved it. So simple to make. I used navel oranges because that is all I could find, so segmenting them was a snap with very little membranes. Thank you for your creativity and easy to follow recipes!
You’re welcome, Cathy. So glad you enjoyed!
Made this as a side on the 4th of July! Very bright and fresh! As mentioned, it’s just a decent amount of knife work, but I think we all like that, or we wouldn’t enjoy cooking!
Simple really. I was afraid the oranges wouldn’t really have much flavor after squeezing ’em for the juice for the syrup, but that was not the case. The oranges I purchased were on the small side, so it took longer to pull together. Go for the big ones to make the prep easier!
This was a delicious salad perfect for a brunch but can enjoy anytime! Squeezing the juice in from the cut fruit worked great.
Added blueberries and cantalope. Yummy !
★★★★★ Made it for a bbq ….what a hit ! Found it held up the next day & I would recommend letting it sit & chill for a couple hours.
very easy. I found that the more it sits, the better it is. At least a couple of hours. I love the pictures that come with your recipes! From Vermont to you!
I work outside at a nursery and need light lunches on hot summer days. Prepared for the first time today and it was perfect!