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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Question (perhaps stupid, but I’m confused … lol). After you segment the orange and put the segmented oranges into the strawberry mixture, what are you squeezing to get the juice from … a separate orange that you do not segment? Or are you squeezing the leftover pieces that you cut the segments from?
Hi Sharon, not a stupid question at all! Once you cut the orange segments from the membranes, you’ll still have the membranes left over and that’s what you’ll squeeze to extract juice out of. Hope that clarifies and that you enjoy the salad!
Hi. Can I make this today to use tomorrow night? It looks perfect at the end of the Passover meal.
Hi Judi, So it’s at its best, I wouldn’t recommend making it more than 6 hours ahead. Hope you have a great holiday!
Ok thanks. So I’m preparing the oranges and strawberries tonight. Table is set. Have a great holiday. And BTW. I love and use so many suggestions from you
Hi Jenn,
About how many tablespoons of orange juice would you say that I need for the sauce? I want to make the sauce but use it on some different fruit choices like strawberry/blueberry and kiwi. Would that work? Thanks!
Sure, that will work; you’ll need about 1/3 cup of OJ. Please LMK how it turns out!
My husband got me Honeywell oranges for Christmas and they arrived last weekend. It is Strawberry Season here in S. Florida and we had gone picking. Then my neighbor down the street gave me a mint plant. I went looking online to find a salad using oranges and came upon your recipe. While I was leery about oranges and strawberries together I thought “just try it!!” I am so glad I did because it was so light and refreshing. I have to admit I made it 3 more times this week to bring for lunch.
I thought – really, is this much fuss necessary for a simple brunch side? And the answer is YES! This salad (while not really difficult at all – I’m just being dramatic) is delish! Perfectly balanced and a delightful upgrade from the standard fruit salad.
So simple and so delicious. It’s also gorgeous! If you’re short on time and don’t mind the price, Whole Foods carries oranges cut in a similar fashion in their produce section. I didn’t know this until after I made it.
WHY. IS. THIS. SO. GOOD????? I made this for my husband yesterday with Cara Cara oranges – but left out the mint because he’s not a fan. He said he would eat this over ice cream any day of the week. I’ve made it before, but forgot how easy it is to make (cutting out the sections as you describe is a MUST and super easy – don’t let that sway/intimidate you) and how good it is. We ate it for desert after our go to: chipotle chicken quesadillas. My husband often asks me if we shouldn’t open up a restaurant based on your recipes. LOL. Thanks, Jen, for another winner!
🙂
This is my go to salad for family gatherings. The kids love it as do the adults!
I made this recipe for the first time about three years ago and it was an instant hit. I make it so often now when we have family get together’s and it’s always a favorite. Sometimes I change it up and use different variety of oranges.
This recipe is excellent. It’ very light and a great addition to any meal. The addition of the fresh mint is wonderful. I took it to a summer party and everyone loved it. Several people requested the recipe. I cut down the brown sugar by one tablespoon from the original recipe.