Strawberry and Orange Salad with Citrus Syrup & Fresh Mint

Tested & Perfected Recipes

strawberry

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

 

My Recipe Videos

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

Powered by Edamam

  • 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.

Reviews & Comments

  • Hi Jen,

    Approximately how much of a cup is each serving? Just want to know how much I should make for a large party

    • — Lea on July 23, 2018
    • Reply
    • Hi Lea, Each serving should be approximately 1 cup. Enjoy!

      • — Jenn on July 24, 2018
      • Reply
  • I’ve made this salad countless. My favorite fruit salad. So good!

    • — Minnie on June 25, 2018
    • Reply
  • 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!

    • — IslandGirlChef on May 23, 2018
    • Reply
  • 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!

    • — Maura on April 30, 2018
    • Reply
  • This was a real treat for Easter dinner. Colorful, tasty and unique. This recipe will be a keeper for sure.

    • — Kerry on April 1, 2018
    • Reply
  • Jen,
    How much OJ approximately is part of the dressing.
    Thanks

    • — Ellen on March 31, 2018
    • Reply
    • Hi Ellen, I’d estimate that it’s approximately 1/3 cup. Hope that helps!

      • — Jenn on April 2, 2018
      • Reply
  • Hi Jenn,

    In addition to oranges, do you think I could include grapefruit if I’m looking for a bigger batch?

    • — Michelle on February 3, 2018
    • Reply
    • Sure, Michelle – that should work. Enjoy!

      • — Jenn on February 3, 2018
      • Reply
  • This salad was delicious. Will definitely
    Make this again. Lots of compliments

    • — Diane on November 30, 2017
    • Reply
  • 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.

    • — Kaylie on November 29, 2017
    • Reply
  • Excellent brunch side option! Delicious and refreshing. I doubled everything because people definitely want seconds!

    • — CRISSY BRASE on September 18, 2017
    • Reply
  • 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.

    • — Niki on September 18, 2017
    • Reply
  • Amazing recipe. Love the vibrant colors.

    • — Susie Hawkey on September 18, 2017
    • Reply
  • 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.

    • — Christina Lewsader on September 14, 2017
    • Reply
  • 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!!

    • — Shannon Thelen on September 14, 2017
    • Reply
  • 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!!???

    • — Cheryl on July 1, 2017
    • Reply
    • My pleasure, Cheryl!

      • — Jenn on July 1, 2017
      • Reply
  • This is so delicious during the summer months when strawberries are in season & your friends have orange trees! I also added blueberries.

    • — Victoria Deaton on June 29, 2017
    • Reply
  • Hi Again,
    So sorry for another question! I like the idea of using mandarin oranges. How much orange juice should I use for the dressing? I am a bit of an intimidated cook!

    • — Cheryl on June 26, 2017
    • Reply
    • No problem, Cheryl! You’d need about 1 cup of orange juice here.

      • — Jenn on June 27, 2017
      • Reply
  • Hi Jenn,
    This salad looks great!! Would you serve it with hamburgers and coleslaw? Love finding a fruit salad that is not time consuming!!!
    Love your site!!

    • — Cheryl on June 26, 2017
    • Reply
    • Sure, Cheryl, sounds like a nice meal!

      • — Jenn on June 26, 2017
      • Reply
  • Perfect as written. Easy to make and delivers a a lot of flavor. Creative twist on the “usual” fruit salad which makes it extra special. I served it at a brunch along with your Spinach breakfast casserole. Nice combination.

    • — Ellie O on June 22, 2017
    • Reply
  • Recipe lists 3 oranges. Instructions say to segment oranges (all 3?) Then squeeze juice from remaining (unsegmented) oranges. Remaining from what amount? How much of three oranges are to be segmented and what amount is the remaining. This recipe looks delicious can’t wait to taste it.

    • — Chris on May 29, 2017
    • Reply
    • Hi Chris, sorry for any confusion– you do segment all three oranges and then squeeze the juice from the remaining membranes (what’s left after cutting the segments away.). Hope that clarifies!

      • — Jenn on May 29, 2017
      • Reply
  • Perfect timing ! Thank you so much !

  • Such a gorgeous salad! What could I substitute that would still work with the citrus and mint? I served it to my friends and everyone raved about it but my husband is allergic to strawberries so I couldn’t make for him!

    • — Maryalice O'Brian on April 13, 2017
    • Reply
    • Glad your friends enjoyed it! Any seasonal fruit would work here. It would have a nice contrast of colors with blueberries, honeydew or cantaloupe.

      • — Jenn on April 13, 2017
      • Reply
  • I made this using cara cara oranges. So festive looking and so yummy. Next time, I will try with blood orange.

    • — Mia on March 10, 2017
    • Reply
  • When you squeeze the juice from oranges are you squeezing the segments you removed from the orange? Or are you squeezing the remaining parts of the orange? Seems like if you squeeze the segments they will not look good in the salad .

    • — Margaret on January 26, 2017
    • Reply
    • Hi Margaret, You’re not squeezing the segments that you’ve removed, but rather the remaining membranes (they should have a little flesh and juice left in them). Hope you enjoy!

      • — Jenn on January 26, 2017
      • Reply
  • Refreshing companion to the Strata!

    • — Stephanie on June 25, 2016
    • Reply
  • 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
  • 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
  • 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
  • Great dessert, tastes very sweet.

    • — Erika on July 29, 2015
    • Reply
  • 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
  • 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
  • Wonderful, colorful, healthy and fresh. Another awesome recipe. I recommend this website to all my friends.

  • Yummy!

    • — Angel Wendt on March 25, 2015
    • Reply
  • 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
  • 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
  • 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
  • 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
  • Added blueberries and cantalope. Yummy !

    • — Ali on July 12, 2014
    • Reply
  • ★★★★★ 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
  • 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
  • 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!!!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.