This winter citrus salad with mint is quite literally a bowl of sunshine — Cara Cara oranges, blood oranges, grapefruit, and kumquats in every shade of orange and ruby. A scatter of fresh mint makes it taste like January's best self.
A Bowl of Sunshine to Beat the Winter Blues!
Who says winter has to be gray and gloomy? Chase away the chill with this vibrant Winter Citrus Salad! It combines seven unique varieties of citrus, from sweet Cara Cara oranges to tangy Ugli fruit, creating a symphony of juicy textures and bright flavors. A sprinkle of fresh mint adds a cool, crisp finish that will transport you straight to a summer state of mind. It’s the ultimate healthy, no-cook recipe to brighten your day!
Ingredients
• PREP: 20 minutes active, 15 minutes inactive | COOK: 0 minutes| YIELD: 4 x 1-cup servings
• 1 Cara Cara orange
• 1 pink or red grapefruit
• 1 blood orange
• 2 mandarin oranges
• 1 cocktail citrus (omit if you can’t find)
• 1 ugli fruit (Jamaican tangelo)
• 4 kumquats, peels washed well
• 2 Tbsp / 30 ml finely chopped fresh mint leaves
Instructions
1. Peel the Cara Cara orange, grapefruit, blood orange, and mandarins. Separate the segments, cut them into bite-sized pieces, and place them in a large bowl.
2. To prepare the cocktail citrus and ugli fruit, use a sharp knife to slice off the top and bottom. Stand the fruit on a cutting board and carefully slice away the peel and white pith, following the curve of the fruit.
3. Working over the bowl to catch any juices, use a paring knife to carefully cut between the membranes to release the fruit segments directly into the bowl.
4. Halve the washed kumquats lengthwise, remove any seeds, and thinly slice them. Add the sliced kumquats to the bowl.
5. Add the finely chopped fresh mint to the bowl and gently toss everything to combine.
6. For the best flavor, cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 148
• Protein: 2 g
• Carbs: 36 g
• Fiber: 5 g
• Total Fat: 0.2 g
• Saturated Fat
• Sodium: 9 mg
• Cholesterol: 0 mg
Pro Tips
• If you can’t find all the exotic citrus varieties, feel free to substitute with any combination of oranges, grapefruits, or pomelos you have on hand.
• For a touch of sweetness and crunch, add a handful of pomegranate arils or a drizzle of agave nectar just before serving.
• Serve this salad on its own, over a scoop of coconut yogurt for a creamy breakfast, or alongside a slice of angel food cake for a light dessert.
• To save time, you can prep the citrus a day in advance. Store it in an airtight container in the refrigerator and just add the fresh mint right before you’re ready to serve.
FAQ
Q: What can I substitute for the exotic citrus fruits in this vegetarian salad
A: This recipe is very flexible! If you can’t find specific varieties like Ugli fruit or cocktail citrus, you can easily substitute them with any combination of regular oranges, tangerines, pomelos, or extra grapefruit. The key is to have a colorful and juicy mix.
Q: How can I add more protein to this winter citrus salad
A: To make this a more filling vegetarian meal, you can serve it over a scoop of protein-rich Greek or coconut yogurt. For a savory twist, you could also pair it with a side of toasted nuts like pistachios or almonds, or even add a scoop of cooked quinoa to the salad itself.
Q: Can I make this vegetarian citrus salad ahead of time
A: Yes, this is a great recipe for meal prep. You can peel and segment all the citrus fruits up to a day in advance and store them in an airtight container in the refrigerator. To keep it fresh, wait to add the chopped mint until just before you’re ready to serve.
Q: Is this winter fruit salad recipe vegan and gluten-free
A: Absolutely! This salad is naturally vegan, gluten-free, and dairy-free as written. It’s made entirely from fresh fruit and herbs. If you choose to add a sweetener, using agave nectar or maple syrup will keep it vegan.
Pro Tips
- Supreme the large citrus over a bowl and pour the collected juice back over the finished salad — it becomes its own light dressing.
- Slice the kumquats thin, peel and all; they're the bitter-edged pop that keeps all that sweetness interesting.
- Wash the kumquat peels well before slicing, since you eat the whole fruit.
- Can't track down ugli fruit or cocktail citrus? The recipe is upfront about being forgiving — any mix of five or six citrus varieties you can find works.
Frequently Asked Questions
How far ahead can I prep this citrus salad?
The segments hold well covered in the fridge for a few hours — the recipe even builds that prep time in. Add the mint at serving time so it stays bright green.
Can I add more sweetness or crunch?
Yes — the recipe suggests an optional touch of both. Keep it light, though, so the fruit stays the point of the plate.
What if I can't find blood oranges or Cara Cara oranges?
Use whatever mix of oranges, grapefruit, and mandarins your store has. The salad works with fewer varieties — you just lose some of the color contrast.
Do I really need to remove all the white pith?
Yes — the pith is bitter, and supreming (freeing the segments from the membrane) is what makes each bite melt rather than chew.
Recipe card below.
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A Bowl of Sunshine: Winter Citrus Salad with Mint
Ingredients
Method
- Peel the Cara Cara orange, grapefruit, blood orange, and mandarins. Separate the segments, cut them into bite-sized pieces, and place them in a large bowl.
- To prepare the cocktail citrus and ugli fruit, use a sharp knife to slice off the top and bottom. Stand the fruit on a cutting board and carefully slice away the peel and white pith, following the curve of the fruit.
- Working over the bowl to catch any juices, use a paring knife to carefully cut between the membranes to release the fruit segments directly into the bowl.
- Halve the washed kumquats lengthwise, remove any seeds, and thinly slice them.
- Add the sliced kumquats to the bowl.
- Add the finely chopped fresh mint to the bowl and gently toss everything to combine.
- For the best flavor, cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
