Cardamom Citrus Fruit Salad

Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom.

  • 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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  • Theresa

    Grilled chicken made citrus salad with green spring mix as a side everyone raved about it. So light and refreshing. Thanks

  • 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!

  • 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.

  • 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.

  • Amy

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