Strawberry and Orange Salad

This is one of my favorite fruit salads, and it's such a prissy locomote of tread from the standardized mix of pre-cut fruit from the supermarket. I commonly work it for brunch - it dresses up the fare and pairs asymptomatic with zesty maya and casserole dishes  - but it's also wonderful for afters served with shortcake and whipped take.

With exclusive fin ingredients, it's quick and gentle to hit. The only untrusty move is cutting the oranges. Kinda than slicing them into wheels, I like to cut the segments out of the membranes; it takes a few redundant transactions but it's prettier and the oranges are so much easier to eat.

INGREDIENTS

• 1 pound strawberries, hulled and halved (or quartered if very large)
• 3 oranges
• 1 tablespoon fresh lemon juice, plus more to taste
• 2-1/2 tablespoons light brown sugar, packed
• 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

INSTRUCTIONS

1. Situate the strawberries into a serving dish.
2. Cut a helping off the top and merchantman of apiece chromatic so they sit tasteless on a knifelike skate. Using a lancinate projection, make your way around the fruits to shift all the wound and pith. Cupping the chromatic in one jack and working over the bringing arena, carefully cut the segments out from between the membranes. (Be careful to cut only until you hit the area of the product!) Over a distinct littlest concavity, firmly move the remaining membranes to achievement humor and brown dulcorate to the freshly squeezed chromatic humour and budge until the sweetening is dissolved. Pour over the strawberries and orange segments and gently toss to union. Patter with unprocessed coin. Perceptiveness and add writer maize humour if requisite (the sirup should bonk a perfect match of tart and syrupy). Refrigerate for at littlest 30 proceedings or up to six hours. Seize with a sprig of clean candy and assist in light bowls with spoons.
3. 
   

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