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Citrus-Strawberry Salad

Citrus-Strawberry Salad

Arrange grapefruit shells filled with this refreshing salad on a tray for an attractive presentation.

Southern Living NOVEMBER 2004

  • Yield: Makes 4 servings


  • 2 pink grapefruit
  • 2 tangerines
  • 3 cups strawberries, coarsely chopped
  • 4 kiwifruit, peeled and cubed
  • 3 tablespoons powdered sugar
  • 1 teaspoon orange flower water (optional)*
  • Garnish: fresh mint sprigs


Cut grapefruit in half. Carefully remove grapefruit segments with a paring knife, leaving shells intact. Remove and discard seeds and bitter pith from segments. Cut segments into bite-size pieces; place in a bowl. Peel tangerines with a paring knife, removing membranes between segments; cut segments into bite-size pieces, and add to bowl.

Add strawberries, kiwifruit, powdered sugar, and, if desired, orange flower water to bowl, stirring gently. Cover and chill 1 hour. Spoon mixture evenly into grapefruit shells; garnish, if desired.

*1/2 teaspoon grated orange rind may be substituted for 1 teaspoon orange flower water.

Note: Orange flower water can be found in some ethnic markets such as Asian, Mediterranean, or Italian.


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Citrus-Strawberry Salad Recipe