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Individual serving bowl filled with citrus fruit salad garnished with a sprig of fresh mint.

Citrus Fruit Salad

Arlene Mobley - Flour On My Face
A delightful bowl of this summer citrus fruit salad is perfect served as a fruit side dish at your next backyard barbecue or picnic. Everyone loves a bowl of chilled fruit salad as a side dish to any meal.
5 from 1 vote
Prep Time 14 mins
Cook Time 0 mins
Chill 1 hr
Total Time 1 hr 14 mins
Course Salad, Side Dish
Cuisine American
Servings 12 Servings
Calories 99 kcal


  • 1 Mixing Bowl
  • 1 Large Mixing Spoon


  • 2 medium pink or red grape fruits
  • 1 ½ cups sliced strawberries
  • 23 oz jar mandarin oranges, drained
  • 3 small small bananas
  • 2 cups cubed apple
  • 1 ½ cups sliced strawberries
  • ¼ cup sugar (optional)
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  • Peel the grapefruit and remove the thick skin from each segment by running a sharp knife blade through the narrow top of each segment.
  • Holding the grapefruit over a large bowl to catch the juice gently pull the skin away from the grape fruit segments in large pieces.
  • Place the skinned grape fruit pieces into the bowl with the juice.
  • Rinse the strawberries under cold water and drain well. Trim the green stem and leaves off. Slice the strawberries into thin slices. Add them to the bowl of fruit.
  • On a plastic cutting board peel one apple at a time. Core the apple then cut into thick slices. Cube the apple slices.
  • Place the cubed apple pieces into the bowl with the mandrin orange juice. Toss the cubed apple with the citrus juice until all sides are wet. This will prevent the apples from browning. Continue peeling, coring, cubing and tossing the apples in the citrus juice until you have 2 cups of cubed apple pieces.
  • Add the cubed apples to large bowl of prepared fruit. Or you can just add them to the bowl of grapefruit immediatly and toss to coat with citrus juice,
  • Peel and slice the bananas. Add the slices of banana to the reserved orange juice and toss. Or add them immediatly to the bowl of grapefruit segments and juice. Toss the banana pieces with the juice to prevent browning.
  • Drain the mandarin orange slices in a small plastic or wire strainer placed over a small bowl to catch the juice. Save the juice.
  • Add the orange segments to the bowl with the grapefruit. Save the orange juice and set aside.
  • Gently toss all of the fruit together to combine.
  • Add ¼ cup of sugar if you like a sweeter fruit salad. Adding sugar is optional.
  • Cover and chill the fruit salad in the refrigerator for at least an hour before serving.
  • Serve the citrus fruit salad in individual serving cups with a sprig of mint for garnish.
  • Makes about 12 one cup servings of fruit salad.


Recipe Expert Tips

  • Prepping the grapefruit: Segment the fresh grape fruit. No one enjoys chewing on the thick membrane or skin that separates the grapefruit segments.
  • Prepping the fresh strawberries: To prevent the strawberries from absorbing moisture and getting mushy rinse under cold water before trimming the green stem and leaves off. Once the cap of the strawberry is removed the berry can and will absorb some water and start to become soft and mushy.
  • Keeping fruit from browning: Peel and slice the fruit according to how quickly it browns. Leave the bananas until last because the brown quickly.
  • Citrus juice is a natural preservative: Citrus juice will naturally prevent fruit like apple and banana that quickly browns once cut or peeled. Prevent the cubed apple and sliced banana from browning by tossing the fruit pieces with the mandarin orange or grapefruit juice.


Serving: 1cup | Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 299mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1235IU | Vitamin C: 56mg | Calcium: 24mg | Iron: 1mg
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