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Seven Citrus Salad

Jun 15, 2012

Prep: 20 minutes active, 15 minutes inactive
Cook: 0 minutes
Yield: 4 x 1-cup servings

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.

2. Pull apart sections, cut into bite sized pieces and add to a bowl. 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.

Nutritional Value per Serving:

Calories: 148
Calories from Fat: 2
Total Fat: 0.2 g
Saturated Fat: 0.1 g
Total Carbs: 36 g
Fiber: 5 g
Protein: 2 g
Sodium: 9 mg
Cholesterol: 0 mg


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