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 delicious during the summer months when strawberries are in season & your friends have orange trees! I also added blueberries.
Hi Again,
So sorry for another question! I like the idea of using mandarin oranges. How much orange juice should I use for the dressing? I am a bit of an intimidated cook!
No problem, Cheryl! You’d need about 1/3 cup of orange juice here.
Hi Jenn,
This salad looks great!! Would you serve it with hamburgers and coleslaw? Love finding a fruit salad that is not time consuming!!!
Love your site!!
Sure, Cheryl, sounds like a nice meal!
Perfect as written. Easy to make and delivers a a lot of flavor. Creative twist on the “usual” fruit salad which makes it extra special. I served it at a brunch along with your Spinach breakfast casserole. Nice combination.
Recipe lists 3 oranges. Instructions say to segment oranges (all 3?) Then squeeze juice from remaining (unsegmented) oranges. Remaining from what amount? How much of three oranges are to be segmented and what amount is the remaining. This recipe looks delicious can’t wait to taste it.
Hi Chris, sorry for any confusion– you do segment all three oranges and then squeeze the juice from the remaining membranes (what’s left after cutting the segments away.). Hope that clarifies!
Perfect timing ! Thank you so much !
Such a gorgeous salad! What could I substitute that would still work with the citrus and mint? I served it to my friends and everyone raved about it but my husband is allergic to strawberries so I couldn’t make for him!
Glad your friends enjoyed it! Any seasonal fruit would work here. It would have a nice contrast of colors with blueberries, honeydew or cantaloupe.
I made this using cara cara oranges. So festive looking and so yummy. Next time, I will try with blood orange.
When you squeeze the juice from oranges are you squeezing the segments you removed from the orange? Or are you squeezing the remaining parts of the orange? Seems like if you squeeze the segments they will not look good in the salad .
Hi Margaret, You’re not squeezing the segments that you’ve removed, but rather the remaining membranes (they should have a little flesh and juice left in them). Hope you enjoy!
Refreshing companion to the Strata!