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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Hi, My husband does not like the taste of mint. Is there something else `I can use in its place? Thank you in advance. `I love your recipes, cookbook, and your website!
Hi Cheryl, Basil would also work nicely here. (Or if you’d like, you can just omit the mint.) Hope you enjoy!
This fruit salad is fantastic! Perfect for a crowd and quick and easy to make. A good recipe to put your kids in charge of!
Hello Jenn,
When you say you can ‘prep ahead’ (I’m thinking of the night before serving), do you mean you can hull and halve the strawberries and segment the oranges and just keep them separate from each other and the sweetened juice until an hour or so before serving? Love your recipes!❤️ And living in Australia, I appreciate the fact that you provide a choice of cup and metric measurements.
Hi Bonnie, you could go that route (storing the ingredients separately) or you could prepare and combine everything and refrigerate it for up to six hours. Hope you enjoy!
This salad is divine & so easy to make. Thanks for sharing!
Great! Easy to put together. I would have never thought of brown sugar. Just the right amount of sweetness. Forgot to get mint. But it was still great.
I recently discovered this website and love it. I made this as a dessert. I served it with a little Greek yogurt with a hint of vanilla and a sprinkle of nuts. It was so fresh, light and delicious.
I made this with some different fruit and it was still a huge hit. I did the strawberries and because I’m lazy, I used clementines and cut the segments in half. I didn’t cut them out of the membranes. I also added blueberries and kiwi. It was a beautiful looking salad!
I chose this recipe because I love your blog and because normally I hate fruit salad. But I could eat this all day. Thank you!!
Could you add a little champaigne? or would that change the flavor too much?
Sure, Sheryl, but I’d probably limit it to about 1 Tbsp. 🙂
If I were to add other fruit like apple and kiwi, would that work?
Sure!
I made this yesterday. I added some grapefruit segments and fresh cherries. Everone loved it. So simple yet the guests thought it was a refreshing change from just fruit.
Can you add the mint before you put it in the fridge, or should it be added just before serving?
I’d recommend adding the chopped mint before you refrigerate it and then you can add a sprig as a garnish right before serving. Hope you enjoy!
I have made this several times now, just as a snack, breakfast, or dessert. My whole family LOVES it!