Minted Fruit Salad – a delicious recipe with pink grapefruit, oranges, nectarines, kiwi, mint chiffonade, sugar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Using a sharp paring knife, cut the peel and all white pith away from the outside of the grapefruit and oranges.
2
Working carefully over a serving bowl, slip the knife along the membranes on both sides of each segment to release the segments from the membranes into the bowl.
3
Repeat until you have removed all segments from the citrus fruit.
4
Squeeze the membranes to release any juices into the bowl.
5
Remove the pits from the nectarines, then cut each half into 8 thin slices.
6
Peel the kiwi and cut each into 8 to 10 thin lengthwise slices.
7
Add the mint and sugar and toss gently to combine.
8
Refrigerate for 15 minutes before serving.
9
Toss gently and serve in small chilled bowls.
69
kcal
Calories
18
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pink grapefruit, 2 large navel oranges, 2 nectarines, 2 kiwi, and more.
Yes, Minted Fruit Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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