Citrus and Mint Salad



Happy New Year to You!  I hope 2012 brings you health, happiness, and fun in the kitchen.  I have a few goals for the website in the coming year (now hopefully my schedule can relax a little and I can get back to regular blogging), and I will be excited to share them with you along the way.

But, first, I want to thank those of you who have supported the Curvy Carrot, whether by your kind words, comments, or emails.  I spend a lot of time and energy working on this extracurricular hobby of mine, and it means a lot to me to be able to share my love for food with you.  I try every recipe that I post online-and, believe me, there are many-a-failed recipes I have tried.  Your constructive and positive feedback means a lot.

I thought I would start out the year with a fresh, healthy, and vibrant salad.  I’ve been under the weather for the past week (fevers, chills, and all), and this was the only thing that sounded good to me.  I used whatever fresh citrus was available at my local market-this recipe is extremely versatile in what kinds of fruits you use-I even threw in half a leftover lemon from my tea (hey, I needed as much vitamin C as possible!)  I made enough for two large main course salads, but what I have posted here would also be enough for four small side salads. If you are not a fan of mint, I would omit it and add a dash of cranberry juice (or other juice) that you have on hand.  Depending on the ripeness of the citrus fruits you choose, this is not necessarily a sweet type of salad (of course, you can adjust that by the amount of sugar or sugar substitute you use on top), but it’s definitely refreshing.

Citrus and Mint Salad

Servings: 2 large main course salads or 4 small side salads


3 ruby red grapefruits, peeled, pith removed and supremed

3 navel oranges, peeled, pith removed, and supremed

2 clementines, peeled, and sliced into 1/4″ slices

2 blood oranges, peeled, pith removed, and supremed

1/2 lemon, peeled, pith removed, and supremed

1 lime, peeled, pith removed, and supremed

1/4 cup granulated sugar

2 tablespoons fresh mint leaves



1. In a large bowl, combine all the fruit (I used a paring knife to slice off the tops and bottoms off of each fruit, then carefully peeled the rind of with the knife.  Once I got to that point, I carefully slit each segment of fruit free of its membrane.  Time consuming?  Yes.  Worth it?  Yes.)

2.  Chill until ready to serve.

3. Meanwhile, in your food processor, combine the sugar and mint leaves and pulse until the mint is finely chopped.

4. Sprinkle desired amount of sugar over the fruit and serve immediately.

Source:  Adapted from Bon Appétit.




January 2, 2012 - 12:12 pm

Audra@The-Baker-Chick - Beautiful salad! I am under the weather today too and that sure sounds amazing. Wonderful photos too!

January 2, 2012 - 3:04 pm

Ann P. - That looks so incredibly juicy, my mouth is watering just a little! I love the way you cut the oranges, and I think the addition of mint would add a really great kick 🙂

January 2, 2012 - 4:38 pm

Julie - All my fav citrus fruits as well, refreshing!

January 2, 2012 - 10:01 pm

Selene - Love your blog…very good dishes on here & this one is no exception! Makes my mouth water!!

January 2, 2012 - 11:11 pm

beti - I just love the combination of flavors, the acid of the grapefruits vs the sweetnes of the oranges and a touch of mint, perfect

January 3, 2012 - 1:32 pm

The Dinner Belle for - Since winter hit, I can’t get enough citrus. This salad sounds like a great healthy alternative to dessert–maybe I should start the year off right?! 😉 I love savory citrus salads too. Right now I am loving orange, fennel, radish, cilantro, and pistachios. Its so simple but so delicious.

The Dinner Belle for

April 30, 2013 - 3:35 pm

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