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Strawberry and Orange Salad with Citrus Syrup & Fresh Mint

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This gorgeous strawberry and orange fruit salad is a refreshing change from the typical pre-cut fruit salad.

Plate of colorful strawberry and orange salad with citrus syrup and fresh mint.

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 savory quiche and casserole dishes  — but it’s also wonderful for dessert served with shortcake and whipped cream.

What you’ll need to make Strawberry and Orange SaladFruit, brown sugar, and mint on a counter.

Step-by-Step Instructions

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. 

Collage of peeling, cutting, and squeezing 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.

Plate of colorful strawberry and orange salad with citrus syrup and fresh mint.

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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.

Servings: 4
Total Time: 15 Minutes


  • 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


  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.

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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  • Hey Jenn! Love this fruit salad, I’ve made it many times now. However, this time I was thinking of trying pure maple syrup in place of the brown sugar. Do you think it could be subbed on a 1:1 ratio? Thanks!

    • — Becca on February 17, 2024
    • Reply
    • Hi Becca, so glad you like it! Yes you can swap the brown sugar out for maple syrup. Just keep in mind that it will give it a bit of a maple syrup flavor. 😊

      • — Jenn on February 18, 2024
      • Reply
  • Delicious. Refreshing. Simple. What’s not to love? When in season, I make it with Cara Cara oranges – our fav. Many thanks for another great recipe.

    • — Gail on July 31, 2023
    • Reply
  • I’ve made this recipe three times since Easter. Everyone loves it. It’s so refreshing. Having a sharp knife makes this an easy task.

    • — ReneeK on June 7, 2023
    • Reply
  • Hi Jenn, I want to make this for Easter brunch tomorrow but I’m confused. I read through the comments looking to see how much OJ is required for the dressing. In one response, I saw 1/3 cup but in another it said one cup of juice. My question is how much orange juice will I need total for the dressing or sauce? Thanks!
    P.S. Your Recipes are the best ever!

    • — Katrina on April 8, 2023
    • Reply
    • Hi Katrina, sorry for any confusion; 1/3 cup sounds like the correct measurement – I’m going to correct the other replies. Also, I’m obviously weighing in too late to have helped, but hope the salad came out nicely and that you had a great Easter!

      • — Jenn on April 11, 2023
      • Reply
      • Regarding the amount of orange juice needed for the Strawberry and Orange Salad with mint and citrus dressing, it would be helpful if that amount (1/3 cup) was added to the recipe. I missed it in the comments and was guessing. 😳 I love this salad so much and make it every chance I get! I add blueberries when I have them.

        • — Donna Fletcher on February 17, 2024
        • Reply
  • I’m not a fan of oranges…,something about the texture. However, I do like mandarin oranges. Do you think they would be okay to substitute?

    • — Mary on February 2, 2023
    • Reply
    • Sure, Mary that should work. Enjoy!

      • — Jenn on February 3, 2023
      • Reply
  • Made this last night for a dinner party with a health-conscious crowd. It was a hit! Another win from OUAC!

    • — SY on June 25, 2022
    • Reply
  • I made this today for Father’s Day lunch and decided to serve it as a light dessert with a little bit of mint chip ice cream and it was amazing. Thank you.

    • — Dominique on June 19, 2022
    • Reply
  • 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?

    • — Sharon on April 19, 2022
    • Reply
    • 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!

      • — Jenn on April 19, 2022
      • Reply
  • Hi. Can I make this today to use tomorrow night? It looks perfect at the end of the Passover meal.

    • — Judi on April 14, 2022
    • Reply
    • 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!

      • — Jenn on April 14, 2022
      • Reply
      • 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

        • — Judi on April 14, 2022
        • Reply
  • 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!

      • — Jenn on March 29, 2022
      • Reply
  • 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!

    • — Cheryl Munkvold
    • Reply
  • 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.

    • — Janice Bertini
    • Reply
  • 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.

    • — Christine Jones
    • Reply
  • 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?

  • 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!

  • 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

    • — Terry Parrilli
    • Reply
    • 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?

      • 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.

    • — Laura Migliore
    • Reply
    • 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.

          • Hi Cheryl, I don’t recommend canned oranges here. So sorry!

            • — Jenn
  • 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!

    • — IslandGirlChef
    • Reply
    • 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.

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