Simple Citrus Salad

A citrus salad made from supremes of grapefruit, blood oranges, cara cara oranges, mandarin oranges, honey, and mint.

5 from 1 review

A simple citrus supreme salad that showcases fresh grapefruit, oranges, and mandarins. Mix navel, Cara Cara, and blood oranges when available.


  • 2 red grapefruits
  • 3 mandarin oranges
  • 4 oranges (Valencia, navel, Cara Cara, or blood oranges)
  • 2 tablespoons honey or agave nectar


  1. Use a micro plane to zest about 2 tablespoons of zest from the citrus. I like to zest some of each type of citrus used. Set the zest aside.
  2. Begin cutting all the citrus into supremes.
  3. Use a sharp paring knife to slice off the top and bottom of each piece of fruit. The flesh should be fully exposed, and there shouldn’t be any white pith remaining. 
  4. Stand the fruit up and cut the peel off in strips, removing all the pith.
  5. Cut between each membrane toward the center of the fruit to free the supreme segments. Repeat for all the remaining fruit.
  6. Toss the citrus supreme pieces with honey. Then, add any desired toppings just before serving.
  7. Or, arrange the supreme pieces on a platter, pour the citrus juice over them, and drizzle with honey. Then, add any toppings just before serving.


  • For the oranges, use what is available. I like to use a mixture when possible.
  • Choose agave as the sweetener to make it vegan.
  • See the full post for a step-by-step photo tutorial to segment the citrus.


  • Add nuts: sprinkle with 2 tablespoons of chopped, dry roasted nuts. Macadamia nuts, pistachios, and cashews all pair well with the citrus.
  • Add mint: Thinly slice a handful of fresh mint and add it to the salad.
  • Add orange liqueur: Mix 2 tablespoons of orange liqueur with the supremes before arranging them.


Keywords: citrus segments