Seven Citrus Salad with Mint

When you combine seven exotic citrus fruits with the snap of mint you wind up with one of the freshest salads around.
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  • 1 Cara Cara orange
  • 1 Rio Star grapefruit, or pink or red grapefruit
  • 1 blood orange
  • 2 satsuma mandarin oranges
  • 1 cocktail citrus
  • 1 ugli fruit (Jamaican tangelo)
  • 4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
  • 2 Tbsp (30 ml) finely chopped fresh mint leaves


  1. Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite sized pieces and add to a bowl. 
  2. Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in-between membranes to remove fruit segments. Add segments to bowl.
  3. Add kumquats and mint. Toss to combine and refrigerate for about 15 minutes before serving.

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