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Super-C Salad

Some days, I want to cook. Some days, I don’t. Some days I go to Whole Foods and buy a pile of fruit with no plan. And then I get sick of smoothies. And parfaits. So I go hunting on the interwebs for ways to use up said pile of fruit. Ways that will work for just one person. Or that don’t make me hate what I made because of the sheer amount of excess food.

Citrus Salad Recipe from Even Curiouser

I made a citrus, mango and kiwi fruit salad and it was gone in 2 sittings. Now, this is not the typical fruit salad you get as the sad breakfast side you choose when there aren’t any other gluten-free sides at the breakfast restaurant (or the days you want to pretend that the cinnamon roll pancakes from the corner breakfast place have no redeeming value).

This is the kind of fruit salad you can take to a brunch or Memorial Day cookout and pretend it took a lot of effort – an effect you can exaggerate if you supreme your citrus (where you remove the membrane and pith. I didn’t do the best job of it in the video because my hands were a little shaky.

Citrus, Mango and Kiwi in a basket | Photo by Even Curiouser

Feel free to use whatever combination of citrus you love – I had a blood orange, a couple of naval oranges, clementines and grapefruit hanging around when I made this. Also, the more ripe your mango is, the harder it may be to cut – but it will taste better if it is at the point just before becoming over-ripe.

Super-C Citrus Fruit Salad

Citrus Salad Recipe This recipe was adapted from Bon Appetit. For the ginger paste, I used Gourmet Garden, but feel free to make your own or grate your own ginger. I just happen to keep this on hand for my smoothies and it worked perfectly here.

  • Prep Time: 15m
  • Total Time: 15m


  • 1/3 cup carrot juice
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons ginger paste
  • 1/4 teaspoon ground turmeric
  • 1 pinch kosher salt
  • 2 kiwis, peeled, cut into 1" pieces
  • 1 mango
  • 2 1/2 pounds mixed citrus, such as oranges, blood oranges, and/or grapefruit
  • Flaky sea salt
  • Crushed red pepper flakes (for serving)


  1. Mix together carrot juice, lime juice, kosher salt, ginger paste and ground turmeric. Set aside.
  2. Peel and supreme citrus or cut into round slices. Either way is fine, just be consistent. Peel and cut mango into irregular 1½" pieces. Peel kiwis and cut them into 1" pieces or slices (I sliced mine into little circles).
  3. In a large bowl, mix together fruit pieces.
  4. On a platter, put a small amount of dressing down and top with mixed citrus arranged nicely. Pour over the remaining dressing. Sprinkle with a small amount of red pepper flakes and and flaky sea salt.

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