Winter Citrus Fruit Salad (Print Page)

A refreshing mix of citrus fruits with a sweet honey lime dressing to brighten chilly days.

# What You Need:

01 - 2 large oranges, peeled and sliced into rounds

02 - 2 blood oranges, peeled and sliced into rounds

03 - 2 grapefruits, peeled and segmented

04 - 2 clementines or mandarins, peeled and separated into segments

05 - 1/4 cup pomegranate seeds

06 - 2 tablespoons fresh mint leaves, torn

07 - 2 tablespoons honey

08 - 1 lime, zested and juiced

09 - 1 tablespoon extra-virgin olive oil

10 - pinch of salt

01 - Peel all citrus fruits and slice or segment as specified, removing as much pith as possible for a clean presentation.

02 - Arrange citrus slices and segments on a large platter, slightly overlapping for an appealing display.

03 - Scatter pomegranate seeds and torn mint leaves evenly over the citrus base.

04 - Whisk together honey, lime zest and juice, olive oil, and salt in a small bowl until emulsified.

05 - Drizzle honey lime dressing evenly over the salad just before serving.

06 - Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.

01 -

It takes fifteen minutes but tastes like you spent an hour perfecting something special.
The honey lime dressing hits that perfect sweet-tart note that makes your mouth wake up.
It's the kind of dish that works equally well for a weekday breakfast or when you need something pretty for guests.

02 -

Don't peel the citrus more than an hour or two ahead; it dries out and loses that fresh, juicy quality.
The honey absolutely needs to be whisked with lime juice first, or it won't incorporate smoothly into the final dressing—I learned this the hard way when a batch turned gritty.

03 -

If you're making this ahead for guests, prepare everything except the dressing, and drizzle it on just before serving—this keeps the fruit from becoming soggy.
Save any citrus juice that pools on the platter and use it to adjust the dressing if it seems too thick or too bright.