Citrus Salad

With a refreshing mix of grapefruit, oranges, jicama, cilantro and lime juice, this citrus salad isn’t your run-of-the-mill fruit salad. Shared by Taste of Home reader Mary Fuller of SeaTac, Washington, this fruit salad comes together with just a handful of fresh ingredients, and requires no cooking. It’s as beautiful as it is delicious, with vibrant citrus that’ll brighten everything from brunch and taco night to backyard barbecues and holiday dinners.

Citrus Salad Ingredients

• Grapefruit: This recipe calls for pink grapefruit, which adds a beautiful color to this salad and delivers a sweet-tart balance. Ruby red grapefruit works just as well here.
• Oranges: Sweet oranges balance the grapefruit’s tanginess, making the salad extra juicy. Navel oranges are a great choice because they’re seedless and easy to peel, but sweet, juicy Sumo oranges are wonderful too when they’re in season. No matter which variety you choose, look for ripe oranges that feel heavy for their size—they’ll be the juiciest.
• Jicama: This surprise ingredient gives the salad its irresistible crunch. You can usually find whole jicama near other root vegetables or already cut into sticks (Trader Joe’s often carries it this way). If you’re starting with a whole jicama, peel away the brown skin with a vegetable peeler or paring knife, then slice the crisp white flesh into thin matchsticks. If you find precut jicama, simply cut the sticks into thinner strips.
• Cilantro: Fresh cilantro adds a bright, herbaceous finish that pops against the sweet citrus and crisp jicama. If cilantro isn’t your thing, fresh mint is an equally refreshing swap.
• Lime juice: A splash of lime juice wakes up the other flavors and ties the salad together. Since this recipe has just a handful of ingredients, fresh lime juice is absolutely worth the squeeze.
• Cinnamon: A light sprinkle of cinnamon adds a warm, Southwestern twist that complements the citrus without making the salad taste like dessert.

Directions

Step 1: Peel and slice the citrus

Cut a thin slice from the top and bottom of each grapefruit and orange so the fruit sits flat on your cutting board. Stand each piece upright, then use a sharp knife to slice away the peel and white pith, following the curve of the fruit. Cut the citrus crosswise into rounds and place the slices in a large bowl.

Editor’s Tip: That white outer membrane often tastes bitter, so take the time to carefully remove it for the best flavor.

Step 2: Toss the salad and chill

Add the jicama, cilantro, lime juice and cinnamon to the bowl. Gently toss everything together until the salad is evenly combined, then transfer it to a serving platter. Cover the bowl tightly and keep the citrus salad refrigerated until you’re ready to serve it.

Editor’s Tip: This salad is even better after it chills for 20 to 30 minutes. The citrus juices mingle with the other ingredients, making every bite a little brighter and more flavorful.

Citrus Salad Variations

• Switch up the citrus: Pink grapefruit and navel oranges are a classic combo, but feel free to mix in blood oranges, Cara Cara oranges, mandarins or pomelos for an even more colorful salad.
• Add avocado: Fold in diced avocado just before serving the salad for a creamy contrast to the crisp jicama and juicy citrus. The lime juice will help prevent it from browning. The avocado also adds healthy fats and fiber, making the salad a little more satisfying.
• Try a spicy-sweet twist: If you’ve ever sprinkled Tajín on fresh mango, you know sweet, tart and spicy flavors are made for each other. Sprinkle it over the salad for a little kick, or finish the salad with chili powder or a pinch of cayenne for a bold Southwestern-inspired twist.
• Make it extra crunchy: Garnish the citrus salad with a handful of toasted pepitas or sliced almonds for another layer of texture and a nutty finish. Add them just before serving so they stay crisp.
• Turn up the sweetness: If your grapefruit is especially tart, drizzle the finished salad with a little honey or agave nectar to balance the bitterness.

How to Store Citrus Salad

Keep your citrus salad covered and refrigerated until it’s time to serve it. Citrus salad is at its freshest the day it’s made, but leftovers will keep in an airtight container in the refrigerator for up to four days. The fruit will continue to release juices as it sits, so you may need to give the salad a gentle toss before serving, or drain off a little of the liquid if it seems too watery.

Can you make citrus salad ahead of time?

You can make this citrus salad ahead, but it’s best not to prep it more than a few hours in advance. As the fruit sits, it will naturally release some of its juices, which can soften the jicama.

If you want to get a head start, prep the grapefruit, oranges and jicama a few hours ahead and store them in separate containers in the refrigerator. Then toss everything together with the cilantro, lime juice and cinnamon just before serving.

Citrus Salad Tips

Can you add other fruits to the citrus salad?

Yes, you can customize citrus salad with your favorite fruits or whatever looks best at the farmers market to add even more color and natural sweetness. Lean into the Southwestern flavors with diced avocado, or give it a tropical twist by tossing in diced mango or pineapple. A pop of red from strawberries or pomegranate seeds is also a fun way to dress it up for the holidays.

What can you use instead of jicama in citrus salad?

Crunchy jicama contrasts beautifully with sweet fruit, but if you can’t find it or don’t care for it, there are plenty of good substitutes. Thinly sliced apples, pears, cucumbers or fennel add a similar crunch that pairs well with the citrus. Apples and pears will make the salad a little sweeter, while cucumber keeps it light and refreshing. Fennel adds a subtle licorice note that gives the salad a slightly more sophisticated flavor.

What can you serve with citrus salad?

This citrus salad is bright and juicy with a perfect balance of sweet and tart flavors, making it a refreshing side dish for smoky grilled proteins and Tex-Mex dishes. Try it with grilled lime chicken, grilled salmon fillets, shrimp tacos or carne asada. It also makes a colorful, healthy addition to brunch spreads, holiday dinners and backyard barbecues. And don’t overlook it as a simple treat on its own.