Citrus & Mint Salad

Fruit salad just got taken to a whole new level with this Citrus & Mint Salad. This sweet, tangy, and refreshing salad celebrates the wonderful citrus fruits that are in season. I used Blood oranges, Navel oranges, and Ruby Red grapefruit. Topped off with some refreshing sliced mint, crunchy almonds, and sweet maple syrup, you can enjoy this any time of day!

Servings: 2

Difficulty: Easy

Prep Time:  10 minutes   |   Cook Time: 0 minutes   |   Total Time: 15 minutes


  • 2 medium blood oranges
  • 1 navel orange
  • 1 grapefruit
  • 3 mint leaves, chopped, plus more for garnish
  • 4 almonds, chopped
  • 1 tablespoon maple syrup


Slice up your fruit from lightest to darkest in colour. I begin my slicing the grapefruit, then navel orange, then blood orange so that the juices don’t colour the lighter citrus fruits.

Use a sharp pairing knife to slice off the top and bottom of the grapefruit so that you have two flat sides on each end. Place it on one flat side so that the grapefruit is sturdy. Carefully trim the rest of the peel off the grapefruit by slicing downwards, making sure to get as much flesh off the fruit as possible.

Trim off any excess white bits and slice the grapefruit into 1/2 cm thick pieces. Repeat with the navel and blood oranges.

Arrange the citrus slices on a large plate in whatever pattern you like. Slice up the mint leaves and almonds and sprinkle them evenly over the salad. Drizzle the maple syrup over the salad and garnish with a big sprig of mint.