Citrus Berry Spring Fruit Salad (Printable)

Vibrant medley of citrus and berries with mint, lightly sweetened for a fresh, bright dish.

# What You’ll Need:

→ Citrus Fruits

01 - 2 large oranges, peeled and segmented
02 - 1 large pink grapefruit, peeled and segmented
03 - 1 lemon, juiced
04 - 1 lime, juiced

→ Berries

05 - 1 cup fresh strawberries, hulled and sliced
06 - 1 cup fresh blueberries
07 - 1 cup fresh raspberries
08 - 1 cup fresh blackberries

→ Dressing & Garnish

09 - 2 tablespoons honey or maple syrup
10 - 2 tablespoons fresh mint leaves, finely sliced
11 - 1 teaspoon lemon zest
12 - 1 teaspoon lime zest

# How To Make It:

01 - In a large bowl, gently combine the orange and grapefruit segments with the strawberries, blueberries, raspberries, and blackberries.
02 - In a small bowl, whisk together the lemon juice, lime juice, honey or maple syrup, lemon zest, and lime zest until well combined.
03 - Pour the dressing over the fruit and gently toss to coat evenly.
04 - Sprinkle the mint over the salad and toss lightly once more.
05 - Serve immediately, or chill for up to 2 hours for enhanced flavors.

# Expert Advice:

01 -
  • It tastes like spring in a bowl without any pretension or complicated technique.
  • You can throw it together in the time it takes your coffee to cool, making it perfect for when guests arrive unexpectedly.
02 -
  • Don't prep this more than a few hours ahead or the berries will break down and release all their liquid, turning your salad into berry soup—I learned this the hard way at a Mother's Day brunch.
  • The lemon zest is non-negotiable; it's what gives this its sophisticated edge and prevents the sweetness from feeling one-note.
03 -
  • Chill your serving bowl for ten minutes before assembling if you want the salad to stay cold longer—this small detail changes everything.
  • If you're serving this at brunch and want to prep partially ahead, segment your citrus and juice it the night before, keeping the juice separate until assembly.
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