Strawberry and Orange Salad with Citrus Syrup & Fresh Mint

5 stars based on 16 votes

Strawberry-Orange-Salad-with-Syrup

This is one of my favorite fruit salads, and it’s 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 savory quiche and casserole dishes  — but it’s also wonderful for dessert served with shortcake and whipped cream.

ingredients

With only five ingredients, it’s quick and 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.

To begin, cut a slice off the top and bottom so that the orange sits flat, then 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. 

Prepping-Oranges

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.

Strawberry-Orange-Salad-Citrus-Syrup

 

Strawberry and Orange Salad with Citrus Syrup and Fresh Mint

Servings: 4
Total Time: 15 Minutes

Ingredients

  • 1 pound strawberries, hulled and halved (or quartered if very large)
  • 3 oranges
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2-1/2 tablespoons light brown sugar, packed
  • 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

Instructions

  1. Place the strawberries into a serving bowl.
  2. 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.
  3. 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)
  • Calories: 136
  • Fat: 1g
  • Saturated fat: 0g
  • Carbohydrates: 34g
  • Sugar: 27g
  • Fiber: 6g
  • Protein: 2g
  • Sodium: 4mg
  • Cholesterol: 0mg

Reviews & Comments

  • 5 stars

    As usual I used the wonderful ladies of my Bible study to test this recipe out. And as usual with Jennifer’s recipes I received rave reviews. Again it’s a simple recipe with clean and bright flavors that work very well together. Perfect for fresh summer fruits!!! I love the step-by-step instructions for some techniques I have not tried before. It makes your recipes simple and approachable. Thank you for helping us become chefs in our homes!!!!

    - Karen on May 2, 2016 Reply
  • I made this for brunch last Sunday, it looked beautiful, I was so proud to serve it. Everyone loved it, the bowl was empty so fast I wished I have made more.

    - Trudy Black on April 12, 2016 Reply
  • Jen,

    I haven’t tried your recipe yet. How would this work with fresh mandarin oranges?

    Thanks!

    - Barbara on March 27, 2016 Reply
    • Sure, you could use mandarin oranges here. If so, you could use a little bottled orange juice to prepare the dressing.

      - Jenn on March 27, 2016 Reply
  • 5 stars

    Simple, beautiful and a healthy alternative for dessert!

    - Emmy on October 29, 2015 Reply
    • I made it to take to church function i was very disapointed. I followed the recipe to a t and let it set overnight in frig. I will not make it again . No I did not take it to church.
      I buy all of this chefs books . Never tried a recipe I quess maybe I should have before now

      - v mcvickers on December 19, 2015 Reply
  • 5 stars

    Loved this salad and so did my strawberry/orange loving grandson! It was packed with sweet flavor and we enjoyed on the weekend for breakfast before heading to the park….

    - Karie Gallegos on August 27, 2015 Reply
  • 5 stars

    Great dessert, tastes very sweet.

    - Erika on July 29, 2015 Reply
  • 5 stars

    Wow .. Spectacular. Very simple but amazing way to have a light dessert after a heavy dinner. The mint made all the difference, it went great with the strawberries and orange.

    - Riham on July 9, 2015 Reply
  • 5 stars

    This was very good and almost completely eaten at Easter (thank, God, I could at least take home one serving for my breakfast. Wink). Unfortunately, the strawberries are not good yet here, but this recipe saved the tart berries. My brown sugar was hard as a rock (oops, should have check that), so I saved the day with honey.

    - Lisa on April 7, 2015 Reply
  • 5 stars

    Wonderful, colorful, healthy and fresh. Another awesome recipe. I recommend this website to all my friends.

    - Sue Ebbers on March 26, 2015 Reply
  • 5 stars

    Yummy!

    - Angel Wendt on March 25, 2015 Reply
  • 5 stars

    This is so very good, although it IS a pain to cut up the orange segments. Worth it, though ;o)

    - Linda Stone on March 21, 2015 Reply
  • I am considering making this for Easter Brunch. Would it be ok to make it the night before?

    - Carolyn Waple on March 18, 2015 Reply
    • Hi Carolyn, It won’t keep well beyond six hours, but it’s fine to prep everything ahead the day before and keep separate, then combine a few hours before brunch.

      - Jenn on March 18, 2015 Reply
  • 5 stars

    Wow…this dish is really really good and I don’t like mint or eat oranges. I did have trouble cutting oranges and having any leftover membrane to squeeze juice from so I just used an extra orange and more brown sugar.

    - Linda Ramirez on August 18, 2014 Reply
  • 5 stars

    Jen I made this tonight for dinner to go along with grilled Alaskan Salmon. It was a beautiful and incredibly good dish. I grow mint so it was easy to snip a few leaves. My teens and guests loved it. So simple to make. I used navel oranges because that is all I could find, so segmenting them was a snap with very little membranes. Thank you for your creativity and easy to follow recipes!

    - Cathy Arrington on July 27, 2014 Reply
    • You’re welcome, Cathy. So glad you enjoyed!

      - Jenn on July 28, 2014 Reply
  • 5 stars

    Made this as a side on the 4th of July! Very bright and fresh! As mentioned, it’s just a decent amount of knife work, but I think we all like that, or we wouldn’t enjoy cooking!

    Simple really. I was afraid the oranges wouldn’t really have much flavor after squeezing ’em for the juice for the syrup, but that was not the case. The oranges I purchased were on the small side, so it took longer to pull together. Go for the big ones to make the prep easier!

    - Jason G on July 17, 2014 Reply
  • This was a delicious salad perfect for a brunch but can enjoy anytime! Squeezing the juice in from the cut fruit worked great.

    - Meredith Loveless on July 13, 2014 Reply
  • 5 stars

    Added blueberries and cantalope. Yummy !

    - Ali on July 12, 2014 Reply
  • 5 stars

    ★★★★★ Made it for a bbq ….what a hit ! Found it held up the next day & I would recommend letting it sit & chill for a couple hours.

    - Carrie Burkholder ( Arizona ) on July 10, 2014 Reply
  • very easy. I found that the more it sits, the better it is. At least a couple of hours. I love the pictures that come with your recipes! From Vermont to you!

    - candace york on July 10, 2014 Reply
  • 5 stars

    I work outside at a nursery and need light lunches on hot summer days. Prepared for the first time today and it was perfect!

    - Crystal Morris on July 8, 2014 Reply
  • What type and size of oranges did you use? This looks terrific . Thanks for sharing

    - Nanette Kramer on July 7, 2014 Reply
    • Hi Nanette, I used medium navel oranges.

      - Jenn on July 8, 2014 Reply
  • 5 stars

    I loved the combination of the strawberries, oranges and brown sugar. It wasn’t overly sweet. Nice change from other fruit salads. I am going to try some blueberries next time.

    - Pat Russell on July 2, 2014 Reply
  • This recipe looks delish!! I cannot wait to try it. My question is do we squeeze all the juice from the oranges (as mentioned in recipe) or just the remaining memebranes….a little confused. :-0

    - Kathleen on July 1, 2014 Reply
    • Hi Kathleen, Just the remaining membranes; you remove the segments before squeezing. Hope you enjoy it!

      - Jenn on July 1, 2014 Reply
  • Hi Jenn –
    I will be having a large group for a BBQ soon and would like to add this as a side dish – I would at least double it. However, as a Senior I’m trying to limit the prep time. Do you think mandarin oranges might work so I don’t have to prep the oranges? If so, how much fresh o.j. would I need? I can purchase it at nearby farm store. Thanks!

    - Barbara on June 13, 2014 Reply
  • Made this for a Bridesmaid Brunch recently and it was a hit. So light and yummy.The examples on how to properly section an orange were very helpful. Thanks Jen.

    - Danita on May 7, 2014 Reply
  • This recipe was wonderful. We ate all our salad and then slurped down all the juices! Next time I might try some honey instead of the brown sugar to sweeten. We will definitely be making this one again.

    - Jessica on May 3, 2014 Reply
  • This dish was the star of brunch yesterday. Just perfect. Thanks.

    - Marji on April 21, 2014 Reply
  • Wow, too bad we don’t have any strawberries this year! Our local field that we’ve been getting our fruit from for the past 8 years is closed and the other fields haven’t had crops this year b/c of the wonky weather. Maybe next year (DH made me garden boxes but we won’t be planting this year d/t the drought).

    - Kate on April 20, 2014 Reply
  • I cannot wait to try this!!!!!!

    - Kelly on April 17, 2014 Reply
  • Holy smokes!! That looks amazing!!!

    - Vibeke on April 17, 2014 Reply

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