2 small oranges (navel, blood orange, cara cara, or a combination)
6-10 large fresh mint leaves
Section grapefruit and oranges by cutting off top and bottom ends, then slicing the peel off vertically, working all the way around the fruit. Use your knife to separate the segments from the membranes. (Here is a more in depth tutorial for segmenting citrus.)
Thinly slice granny smith apples into 1/4 in slices.
Cut mint leaves into thin ribbons.
In a medium bowl, mix fruit and mint and gently stir to combine. Drizzle lightly with honey (optional).
Cover and refrigerate until ready to serve, up to a few hours in advance.
Omit honey for a refreshing, no added sugar option.
I used cara cara and navel oranges here, but use any variety of orange.
Store leftovers in an airtight container up to 2 days.
Keywords: granny smith apple citrus salad, citrus apple fruit salad