Grapefruit Salad
How gorgeous is this grapefruit salad with mint? It’s the perfect recipe for citrus season and my go-to simple fruit salad for breakfast, brunch, or even dessert.
My grandmother loved to serve fruit for dessert, and I love it as a refreshing, simple dessert — especially if you are making a heavy meal, like my Baked Ziti or Eggplant Lasagna.
All you need is three ingredients– fresh grapefruit, mint leaves, and honey (or agave!)
I love that this grapefruit salad only requires three ingredients and can be made in minutes.
It’s what I like to call a “back pocket” recipe.
A recipe that you’ll make one or two times and then memorize the ingredients and steps to make it whenever the mood strikes.
See below for more details, or scroll down to the full recipe below.
Why I Love This Recipe
This grapefruit salad with mint and honey is a refreshing, vibrant dish that draws inspiration from the bright, citrus-forward flavors often found in Mexican and Italian cuisines.
While this is a “salad” recipe, it’s so versatile that it can accompany pasta or sandwiches, be served with yogurt for a simple breakfast, or as a dessert.
As a Dietitian, I love grapefruit as a unique sweet-tart fruit packed with antioxidants like vitamin C, lycopene, and beta-carotene. It’s also relatively low in calories with 2 grams of fiber and contains small amounts of B vitamins, zinc, copper, and iron.
Ingredients
- Grapefruit: You can use any grapefruit variety for this grapefruit salad. I’m partial to Ruby Red grapefruit because I love its vibrant color, but other grapefruits will work.
- Honey: I add a little honey to sweeten the tart grapefruit juice and provide a nice balance.
- Mint: The fresh mint is a must! It pairs so nicely with the grapefruit, and you can add more (or less) if you’d like.
Substitution Notes
For a heartier grapefruit salad, you can add in sliced avocado. The creamy avocado pairs nicely with the grapefruit, like in my kale salad with avocado and grapefruit.
Or, you can add in very thinly sliced red onion and avocado, like in my Mexican Avocado Salad. If you want to lean the savory route, then it makes for a really nice side dish to any grilled protein. You can also garnish with finely chopped pistachios or almonds on top for a little crunchy garnish.
Or, add some salty feta or goat cheese, like in my watermelon and feta salad.
If you want to keep this grapefruit salad vegan, you can substitute agave in place of honey if you’d like. I don’t like maple syrup in this grapefruit salad, as I think it colors the juice too much and will alter its appearance.
How to Make This Grapefruit Salad
You’ll need to segment the grapefruit for this recipe, which I show you how to do in step-by-step photos below. All you need is a sharp knife and a bowl to catch the juices! You’ll reserve those juices to help make the dressing.
Remove the Peel
Using a sharp knife, slice off the top and bottom of the grapefruit, just enough to expose the flesh. Stand the grapefruit on one flat end and carefully slice away the peel and white pith, following the curve of the fruit. Work your way around until all the peel is removed.
Segment the Grapefruit
Hold the peeled grapefruit over a bowl to catch any juices. Gently insert the knife between a segment and the membrane, working from the outside toward the center. Repeat on the other side of the segment to release it.
Repeat with the Rest of the Grapefruit
Continue this process, releasing each segment from the membranes, until all segments are removed. The grapefruit will be juicy! I like to put a towel under the bowl to help soak up any excess juices.
Place Grapefruit Segments in a Bowl
Place the grapefruit in a bowl. If you plan on serving this grapefruit salad right away, then you can use a nice bowl or platter to assemble this recipe.
Juice the Grapefruit
Squeeze the remaining grapefruit cage and peels over a bowl to extract any remaining juice. You’ll likely get about 1/4-1/3 cup. If you get more than this, then you may want to reserve some of the excess juice before adding in the honey. Then, whisk in the honey.
Tip: Taste the dressing! If it’s too sweet, add in more grapefruit juice. If it’s too tart, add in more honey.
Add Mint
Pour the honey-grapefruit juice mixture and add the fresh chopped mint leaves.
Serve
You can add more honey if you’d like for a sweeter grapefruit salad. This recipe is very forgiving!
Expert Tips
For a refreshing grapefruit and mint salad, make sure to use ripe, juicy grapefruits and segment them carefully to avoid bitterness from the pith. A sharp paring knife works best.
As with most recipes that only feature a handful of ingredients, you’ll want quality produce. If your grapefruit is dry, then this salad won’t taste as good.
A light dressing of honey and grapefruit juice enhances the grapefruit’s natural sweetness and tartness. Chill the salad before serving to maximize its refreshing qualities.
What to Serve With
I prefer to serve this grapefruit salad as a brunch recipe, as it pairs nicely alongside heartier mains like my French toast casserole, tofu scramble, or vegan eggs benedict.
Or, for a simple breakfast, consider serving this grapefruit salad alongside plain yogurt and some granola (like my peanut butter granola.) I like doing this when we have guests who spend the night as a unique take on breakfast.
Frequently Asked Questions
What type of grapefruit is best?
Red or pink grapefruits are generally considered better for this recipe as they are sweeter. However, you can use any variety you enjoy.
Can I use other citrus fruits?
Yes, you can sub in some or all of the grapefruit for oranges, blood oranges, or even pomelos. If you sub in another citrus, then you’ll want to segment the same way.
More Fruit-Centered Recipes You’ll Love:
If you make this grapefruit salad with mint, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Refreshing Grapefruit Salad with Mint
Equipment
Ingredients
- 4 grapefruit*
- 1-2 tablespoons honey**
- 1-2 tablespoons finely chopped fresh mint leaves**
Instructions
- Segment the grapefruit: First, slice off the top and bottom. Then, following the curve of the fruit, remove the peel and white pith completely. Carefully cut along each segment's membrane, working towards the center to release the flesh. Repeat on the other side of each segment, leaving behind only the juicy, pith-free pieces. Save the inner membrane.
- Place the segmented grapefruit into a bowl, then squeeze the reserved membranes over the segmented pieces to release the extra juice. Add the honey and mint and gently toss to combine, then serve.