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There’s no time like the present to enjoy the bounty of winter fruits available right now. I think we can all agree that while berries are made for summer, citrus fruits are made for winter.
When my husband brought home a big bag of grapefruits and oranges from Costco, I knew that a winter citrus salad was on the table.
I saw this recipe for a winter citrus salad in Oh She Glows, a wonderful cookbook filled with vegan recipes. It looked so good, so it was time to finally make the recipe once and for all!
What’s in Minty Citrus Salad?
There are a few simple and delicious ingredients in this wonderful wintery and minty citrus salad.
Winter means it’s time for grapefruits. We peel the grapefruits and only eat the juicy pulp. The pulp offers a wonderful mix of sweet and tangy flavors without the chewy skin.
Grapefruits are rich in Vitamin C, which helps support the immune system (which is especially important during cold and flu season). The big semi-sweet fruit also contains lycopene, a phytonutrient found only in red and pink grapefruits. Lycopene acts as an antioxidant, helping your body rid of free-radicals, which are linked to cell damage and tumors.
Oranges can really help this recipe shine. Feel free to choose from a variety of oranges to add even more color and flavor to this minty citrus salad. I love navel and blood oranges, so use whatever oranges you have on hand.
Oranges are also rich in Vitamin C. In fact, one large orange provides 100 percent of your daily recommended intake of Vitamin C. Oranges also offer a great source of thiamin, folate and potassium, as well as fiber. They also contain antioxidants, that, as discussed, aid in promoting health throughout your body.
Adding mint to this salad is a must! Mint adds so much color, wonderful flavor and it gives this minty citrus salad its name.
Mint is a calming and soothing herb that has been known to aid in digestion. It is also a natural antimicrobial agent, leaving your breath minty fresh.
You’ll mix the mint with a bit of sugar to create a sweet streusel-like topping.
Adding a few slivers of toasted almonds atop this wonderful minty citrus salad adds more flavor and texture, helping this dish come alive.
Almonds also add protein, fiber and healthy fats to this already good for you salad.
How to Make Minty Citrus Salad
To make this salad, you’ll need a little time and patience because preparing the fruits are a bit of a process.
First off, you’ll want to peel the grapefruit. I do this by hand. I peel the outer shell, then also peel the skin covering the flesh of the pulp and carefully extract it. It takes some time, but the end product is worth the effort.
Next, you’ll want to prepare the orange. I tried peeling the orange and then pulling the skin from the orange’s flesh to no avail. It didn’t work.
So the best way to get the juicy, sweet flesh from the orange is to cut off the ends of the orange peel, then use your knife to cut off the peel. Then, carefully use your knife to cut the oranges at the line where the skin holds the pulp in place.
You’ll then neatly place all the pulpy flesh of both citrus fruits on a plate.
Now you’ll want to prepare the sweet, minty topping.
Grab a handful of mint leaves and two tablespoons of sugar and chop them up. Use a chopper or your food processor to get everything mixed well. Then sprinkle the sugary topping over the grapefruit and oranges.
Finally, top the salad with toasted slices of almonds (optional) and mint leaves to garnish. The almonds will help add a little crunch to your sweet-and-tangy salad, and the mint leaves add a bit of flair!
I served this salad to my mahjong friends on a Sunday afternoon. They loved it! It got rave reviews. My husband loved it too because the sugar adds sweetness, which offsets the bitterness of the grapefruit.
My only regret is that I had made more of it because it was all gone by the end of my mahjong game. I guess I will have to make it again and keep it all to myself. 🙂
Here is the official recipe – enjoy!
This minty citrus salad makes a perfect winter-time treat. Grapefruit and oranges add a wonderful tangy sweetness, and the mint topping makes this salad sing. I served this salad to my friends and they raved about it. I have a feeling you'll love it too!
- 1 large grapefruit
- 2 oranges blood oranges or navel (or one of each!)
- 10 mint leaves plus extra for garnishing
- 2 Tbsp sugar
- 2 Tbsp sliced almonds, toasted
Remove outer flesh from grapefruit, then remove the skin surrounding the pulp of each grapefruit wedge. This may take some time, especially if you want to keep the pulp intact. Place each wedge on a large plate.
Using a knife, remove the outer flesh of each orange. Then use the knife to slice the orange into wedges, trying to remove as much of the skin as possible. Place each wedge on a large plate.
Finely chop about 8 mint leaves with sugar either by hand, with a handheld chopper or in your food processor. The sugar will be tinted green.
Sprinkle the minty-sugar mixture atop the fruits. Add toasted almonds (optional) and reserved mint leaves as garnish. You can toast the almonds on a sheet pan in your toaster oven (or oven) or for a minute in a pan on your stovetop.
This recipe inspired by the Oh She Glows cookbook.