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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Comments
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Jen,
How much OJ approximately is part of the dressing.
Thanks
Hi Ellen, I’d estimate that it’s approximately 1/3 cup. Hope that helps!
Hi Jenn,
In addition to oranges, do you think I could include grapefruit if I’m looking for a bigger batch?
Sure, Michelle – that should work. Enjoy!
This salad was delicious. Will definitely
Make this again. Lots of compliments
This was delicious!! And it made for a beautiful and refreshing brunch side dish. I served this with the banana pancakes. I always put out fresh fruit when I entertain so it was was really nice to mix it up with a prepared flavorful dish. It did take me longer to prepare than I thought it would, most of that was spent on cutting the oranges. It was well worth it though and I will definitely make this one again.
Jenn, i am making a brunch for 30. Using many of your recipes! Marbled Banana Bread, Scones, Mandel Bread, Blueberry Crumb Cake, and Strawberry Orange Salad. (I’m also having Yogurt with granola and berries so there will be fruit for that). I don’t think I need to make 6x the recipe, but should I make 4x? People do like a fruit salad, and this is so different and refreshing. What is your opinion?
Also, I’m peeling all oranges day before and storing them in a ziploc overnight. Should stay fresh and save me time the next morning., don’t you think? Thank you!
I’m flattered that you’re using so many of my recipes for your brunch! Yes, because you will have berries as well, I think you can get away with making four times the recipe. And agree, that it should be fine to peel the oranges a day ahead. Hope the brunch is great!
Excellent brunch side option! Delicious and refreshing. I doubled everything because people definitely want seconds!
My family loves this salad. I have made it three times this week and it barely has time to chill because someone eats it up. It’s a wonderful quick healthy side dish to a weeknight meal.
Amazing recipe. Love the vibrant colors.
This is a favorite salad & oh so very good. We love this! We have made this with pecans & it was delicious. The crunch from the nuts was a nice addition.
I made this salad for an outdoor barbeque for a large group and it was a huge hit! Used the small amount of leftover salad the next morning with coffee cake. Awesome!!
Hi Jenn,
Just wanted to say “Thank You ” for being so patient with all of the questions you receive and answering them in layman’s language! I know for a fact that your recipes sure make me look good in the kitchen!!???
My pleasure, Cheryl!