What can I use instead of honey?

Maple syrup, agave nectar, or even a pinch of sugar dissolved in the lime juice work well. For lower sugar, omit the honey and rely on ripe fruit.

Why add salt to a fruit salad?

A tiny pinch of salt suppresses bitterness (from the clementine pith) and heightens sweetness — it doesn't make the salad taste salty.

Can I use navel oranges instead of clementines?

Absolutely — choose two medium navel oranges and segment them the same way. The flavor will be slightly less tart, with more juice.

How long will leftovers last in the fridge?

Up to two days in an airtight container. The apples may soften and the mint may darken, but the flavor will still be good.

Home / Recipes / american / Clementine & Mint Fruit Salad

americanEasyvegetariangluten freedairy freenut free

Clementine & Mint Fruit Salad

RATING

0.0/5

TASTE SCORE

8/10

Bright, juicy clementines paired with crisp apples and sweet grapes, all tossed in a simple honey-lime dressing with plenty of fresh mint. A refreshing winter fruit salad that comes together in 15 minutes — perfect for brunch, holiday tables, or a light dessert.

PREP

15m

COOK

SERVES

1 CUP

120 cal

SERVINGS

INGREDIENTS

For 4 servings

6 pcsclementine · peeled, segmented, pith removed1 pcsapple · medium, cored and diced1 cupred grapes · halved1 tbsphoney1 tbsplime juice · freshly squeezed3 tbspmint · fresh leaves, roughly chopped1 pinchsalt

NUTRITION · PER SERVING

120

CALORIES · 1 CUP

Protein1g · 3%

Carbs31g · 103%

Fat0g · 0%

Fiber3g

Sugar25g

Saturated fat0g

Cholesterol0mg

Sodium39mg

Potassium331mg

Phosphorus40mg

How we calculate →

METHOD · 6 STEPS

prep · ~7 min
Peel and segment the clementines.
1.Slice off the top and bottom of each clementine to create flat ends.
2.Run a knife along the curve to remove peel and white pith completely.
3.Cut between membranes to release clean segments into a large mixing bowl.
TIPWork over the bowl to catch any juices — they become part of the dressing.
prep · ~4 min
Prep the remaining fruit.
1.Core the apple and dice into bite-sized cubes. Add to the bowl.
2.Halve the red grapes and add them in.
3.Toss gently with your hands or two spoons to combine.
mix · ~1 min
Make the honey-lime dressing.
1.In a small bowl, whisk together honey and fresh lime juice until smooth.
2.Add a tiny pinch of salt and whisk again — it brightens every flavor.
mix · ~2 min
Dress the salad and add mint.
Drizzle the honey-lime dressing over the fruit. Scatter the chopped mint on top and fold everything together gently until well coated.
TIPFold gently — clementine segments are delicate and break apart easily.
rest · ~10 min
Chill briefly before serving.
Let the salad rest in the refrigerator for 10 minutes so the flavors meld and the mint infuses the fruit.
serve
Serve chilled, spooning juices over each portion.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Segment clementines over the bowl to catch every drop of juice for the dressing.
2
Use a sharp paring knife to remove all white pith — it tastes bitter in the finished salad.
3
Dice the apple just before tossing so it doesn't brown; a squeeze of extra lime helps delay oxidation.
4
Fold the mint in at the very end to keep its color bright and its flavor fresh.
5
Chill the salad for at least 10 minutes so the honey-lime dressing melds with the fruit.
6
Toss very gently once the mint is added — clementine segments are fragile and can fall apart.

RECIPE VARIATIONS