Fresh Citrus Salad with Mint Syrup

Fight off the cold and flu season armed with this beautiful and delicious fresh citrus salad with Persian mint shrub (Sekanjabin).

With citrus season in full swing, my family and I are happily enjoying everything that it offers. Grapefruits, oranges, blood oranges, tangerines, lemons and limes – oh, my! We love them all.

Besides their glorious colors and delicious flavor, I love all things citrus because they are rich in antioxidants and high in vitamin C, which not only boosts the immune system, but also helps your body absorb iron. Citrus is also a great source of fiber.

Every year I use these fruits in a new and different ways. And this simple but elegant citrus salad is one of my favorite ways to enjoy these fruits.

Why this recipe is so awesome

Just because something is simple does not mean it can’t be delicious. The key to this salad is in the key ingredients: blood oranges, oranges and grapefruit.

This citrus salad is a great pick-me-up when your immune system is down and out of sorts. The dressing is simple, too, but again full of flavor. I used my Persian mint shrub, Sekanjabin.

If you are not familiar with shrubs, they are more than just a simple syrup. They also contain a vinegar, giving the syrup and sweet and tangy concoction. Sekanjabin is also made with mint, so I added fresh mint to the salad.

Think of this as a very elegant and fancy fruit salad.

Ingredients you need

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• Grapefruit: You can use red, pink or white grapefruit.
• Oranges: You can use navel, valencia or cara cara oranges. You can also use clementines or tangerines.
• Blood oranges: If you cannot find blood oranges, use clementines, tangerines or tangelos. The key is choose a variety of citrus fruits varying in color and flavor.
• Fresh mint: This is fresh and vibrant salad so use fresh mint instead of dried. If you do not have fresh mint, then omit it.
• Sekanjabin (Persian mint shrub): It is very easy to make Sekanjabin at home. It requires fresh mint, sugar, water and white wine vinegar. You can also buy it already prepared at middle eastern stores or online.

Step-by-step directions

1. Remove the skin from all the fruit and cut into rings.

2. Arrange on a platter and garnish with fresh mint. Serve with mint syrup, Sekanjabin.

Expert tips and recipe FAQs

It is best to eat this salad fresh. You can cut the slices and store it in an airtight container in the refrigerator up to one day before serving. After that and the juices will continue to seep out and you’ll have a slimy mess.

The dressing can be prepared several days in advance.

Want more recipes to show off a variety of gorgeous citrus fruits? You should try my orange and lemon salt and my citrus white sangria!

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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