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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Hi Jenn,
This is getting ridiculous! I have your cookbook, but still end up printing almost every single recipe you put in your blog. Honestly, you have the BEST sense of good food and tasteful recipes.
I think it’s time for a second cookbook!
Terry Parrilli
Aww, thank you, Terry! ❤️
Looks delicious and can’t wait to try this. Could you verify that after squeezing the juice out of the three oranges you will use those same segments and add to the salad? Thanks!
Hi Dee, First cut out the segments, then squeeze the juice from the remains. 🙂 Jenn
Sounds great! I was concerned about the amount of orange juice? Do you squeeze the same parts your putting into the salad?
Thanks
Hi Ann, no the segments you cut away from the membranes should go in the salad. The extra juice comes from when you squeeze the remaining membranes. Hope that clarifies!
Hello Jenn, I know I am a long term planner, but it is my year to host Christmas dinner, and plan to do appetizers this year. I would love to add this beautiful fruit salad, but wonder if I could substitute frozen strawberries for the fresh, also how far ahead can it be made? Thanks for always taking the time to answer our many questions.
Hi Laura, I think this salad is really best with fresh strawberries-sorry! And, it doesn’t really keep well beyond six hours, but it’s fine to prep everything the day before and keep separate, then combine a few hours before serving.
This salad is delicious and was a huge hit with friends, with multiple folks asking for the recipe. One of my friends made the salad for a party the following week. She used a chiffonade cut on the mint and it enhanced the salad even more (which was a hard thing to do). Highly recommend making this salad.
Delicious and simple. Yum!
Hi Jen,
Approximately how much of a cup is each serving? Just want to know how much I should make for a large party
Hi Lea, Each serving should be approximately 1 cup. Enjoy!
Such a refreshing change! The syrup is delicious. Used it on ice cream for desert!!
Hi Jenn,
Could I replace oranges with canned mandarin oranges to save time?
Hope that is not a redundant question.
As always thank you for all your wonderful recipes.
Cheryl
Hi Cheryl, I don’t recommend canned oranges here. So sorry!
I’ve made this salad countless. My favorite fruit salad. So good!
This fruit salad was made for a party of 30 and everyone loved it! It was a sweet and light finish to an afternoon meal. I’d portion this out in small cups the next time I make it as a special touch. Thanks for posting the recipe, Jenn. And best wishes on the new cookbook!
IslandGirl, I’m making this for 25 as a side for a shrimp salad lunch. Could you tell me how many pounds of strawberries you used for your party? I’m wondering if I need to 5x the recipe or 6x it.
And did the orange membranes provide enough orange juice for the dressing, or did you need to add some juice from grocery store juice?
Thanks so much.
This is the best fruit salad I’ve ever had. Just the right sweetness, just the right tartness, and a wonderful light, refreshing texture–none of the sliminess that you often get from a generic fruit salad with bananas and melon.
The mint is the ingredient that really takes things to the next level. Don’t omit it!
This was a real treat for Easter dinner. Colorful, tasty and unique. This recipe will be a keeper for sure.