Cardamom Citrus Fruit Salad

Photography Credit: Elise Bauer

The leaves are all down, apples, pomegranates, and persimmons all picked, days mostly overcast and dreary, save for neighborhood citrus trees with their orange and yellow orbs dotting the landscape with vivid color.

Citrus trees love winter in California and our lemon, grapefruit and orange trees are heavy with fruit.

Here’s a cheerful fruit salad we found in a local grocery store circular made with colorful citrus. The cardamom provides a lovely accent to the honey-sweetened citrus segments.

Cardamom Citrus Fruit Salad Recipe

  • Prep time: 20 minutes
  • Yield: Serves 4


  • 1 large ruby pink grapefruit
  • 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
  • 1/4 cup honey
  • 2 Tbsp fresh lime or lemon juice
  • 1/4 teaspoon ground cardamon


1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

2 Drain off any excess juice from the fruit into a small saucepan.

Add the lime juice, honey, and cardamom to the saucepan.

Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

3 Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

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Adapted from a Raley's Supermarket circular.


  1. Kimberly

    Delicious! This made an appearance at the mother’s day brunch I did for my mom this year. I used canned fruit (citrus salad, red grapefruit, big can of mandarin oranges) and a navel orange; it was so refreshing and yummy. Great recipe!

  2. Laurel

    I made this for a party this weekend and it was delicious. I added chopped mint and mint garnish, which added a nice flavor and also a pretty color.

  3. sarah

    This was delicious! I brought it to a sushi dinner party because the hostess asked that I bring a “very light dessert.” People were licking their bowls.

  4. Amy

    I am crazy for cardamom. I have been using it with lemons lately and it really enhances their flavor.

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