Strawberry and Orange Salad

By zhanghengshuo

4 Person

40 Minutes

136 Calories

This gorgeous strawberry and orange fruit salad is a welcome and refreshing change from the typical pre-cut fruit salad. Perfect for a special brunch! This strawberry and orange salad is such a nice change of pace from the standard mix of pre-cut fruit from the supermarket. 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.

Ingredients

1 tbsp. Finely chopped fresh mint
2 1/2 tbsp. Light brown sugar, packed
1 tbsp. Fresh lemon juice
3 Oranges
1 pound Strawberries, hulled and halved

Method

01

Place the strawberries into a serving bowl. 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.
02

Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes.
03

Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
04

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.
05

Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet).
06

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.

Related Tags

Salad Recipes

Fruit Recipes

Strawberry and Orange Salad

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 136 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1 tbsp. Finely chopped fresh mint

2 1/2 tbsp. Light brown sugar, packed

1 tbsp. Fresh lemon juice

3 Oranges

1 pound Strawberries, hulled and halved

03 Method

Step 1

Place the strawberries into a serving bowl. 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.

Step 2

Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes.

Step 3

Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.

Step 4

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.

Step 5

Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet).

Step 6

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.

04 Author