Orange and Mint Salad is bright and sunny; and the perfect antidote to boring winter foods. The bite-size chunks of orange are mixed with chopped mint, and then drenched in a delightful citrus and wine liquid to create a refreshing, yet light salad (or dessert).
. . . hmm. . . . Now that I think about it, this salad would also be lovely on a hot summer day. Bottom line: This salad is good whenever you eat it.
Here’s the hundred-year-old recipe
And, here’s how I updated it for modern cooks.
Orange and Mint Salad
3 medium navel oranges
2 tablespoons powdered sugar
2 tablespoons mint, chopped
2 tablespoons wine
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoons maraschino cherry juice (optional)
maraschino cherries and mint sprigs, for garnish
Peel the oranges using care to remove the white membrane. Pull the orange segments apart into two halves, and then pull them apart again so there are quarters. Slice the quarters into pieces about 1/3 inch thick. Put the orange pieces in a bowl, and gently stir in the powdered sugar and mint.
In a small bowl combine the wine, lemon juice, and orange juice (and, if desired, the maraschino cherry juice). Pour the liquid over the orange and mint mixture.
Serve in champagne (or other decorative) glasses. Garnish with maraschino cherries and mint sprigs.
I only used half as many oranges as were called for in the old recipe. I also halved the amount of mint that I used. I did use the full amount of the other ingredients so that I would have plenty of liquid to pour over the orange pieces.
I also added a little maraschino cherry juice to the liquid to give it a lovely pink hue.
And, I skipped the angelica because it’s not easy to find these days. Angelica is the dark green candied fruit that was frequently used in fruit cakes in days gone by.
A Hundred Years Ago 
This sounds rather modern in many ways, apart from the maraschino cherries which remind me of my 1950s childhood. I wouldn’t know where to start looking for those (Actually, I’ve just Googled them. They are available after all) However, I could source the angelica without too much trouble, and I think the zip of colour they offer would be a nice contrast.
It’s interesting that you can easily find angelica in England, but have no clue where to find maraschino cherries. In the U.S., I can easily find maraschino cherries at the supermarket, but have no clue where to find angelica. 🙂
These kinds of difference are what makes life interesting, eh?
I’ve never heard of angelica. I use citron in my holiday baking, and green cherries, but I’m not sure I’ve even seen angelica. In any event, this is the way I eat my oranges anyway — peeled and cut into sections — so it would be easy enough to complete the steps and give this a try. I’ve never thought of combining orange and mint, but I like both, so why not?
I’ve seen angelica mentioned in a number of old cooking articles and recipes, but never heard of it outside of the context of my research for this blog. That said, I have a vague sense that I can remember there being green pieces of it in fruit cakes when I was a child. If I called it anything, I think that I would have called it “green citron.”
Another wonderful use for mint! The salad is indeed so perfect to brighten a gloomy gray winter’s day. 🙂
It’s amazing that we both posted recipes that used mint this week; and that we both suggested that the recipes provided a hint of spring. I guess great minds think alike. 🙂 I actually made the recipe and wrote this post a couple weeks ago, but now wish that I still had some of the mint that I bought to make it, so that I could try your recipe. I may have to buy some more.
Mint is one of my favorite herbs, and as my only option is buying it at the store, I end up using it year round. It’s such a versatile herb, both for savory and sweet dishes. 🙂
Is that red or white wine you added? Looks refreshingly delicious for any day!
White . . . but either would work.
This looks so good! Definitely a must try!
It’s a nice, refreshing fruit salad.
I’m wondering about the wine as well. Have you tried both? This recipe looks quite refreshing. 🙂
I only tried white, but either should work.
This would make a very attractive dish for adding appeal to your table!
I like how the original recipe directions indicated that the salad should be put in champagne glasses. It really makes it look special. If there hadn’t been serving directions, I would have just put it in a bowl. Oranges were probably more expensive back then than what they are now, and perhaps the serving suggestion provides an indication of how special they were.
This looks very modern. i think it would be great any time of the year 🙂
I agree- This would be a wonderful fruit salad any time during the year.
Such a pretty dish. The balance of colour is perfect.
I was happy with how nicely it turned out. It is a very aesthetically pleasing dish.
It does look refreshing. I find that it gets so dry in the house in winter due to the heaters and lack of humidity in the air that it’s nice to have refreshing things to snack on.
And, it’s nice to have things to snack on that are relatively nutritious. 🙂
Sounds very good and a different change for a salad. My mint plant froze, so I’ll have to wait for the new plant to produce enough leaves to harvest!
My mint plant is frozen, too. I thought about waiting for summer when I could just go outside and pick some mint to make this recipe – but it sounded so good that I ended up buying some mint so I could make it now. 🙂
Love the happy finish look!
It’s nice to hear that you liked the presentation. I was pleased with how it turned out.
Mmmm…this looks like a delicious cool dessert to have during our hot Australian summers, Sheryl. And the mint in my garden is growing very well now too, so I can make it. 🙂
It’s wonderful to hear that I posted this recipe at just the right time for you and my other Australian blogging friends.
Makes memories of Ambrosia
🤗
Just add a little shredded coconut and this definitely would be an ambrosia salad.
Ooo this looks perfect and refreshing 🙂
It is lovely.
Oh it’s so cold and wintery here – your picture really made me think of summer! 🙂
I’m glad it made you think of summer. I’m definitely getting tired of winter, and ready for foods that are bright and cheery. 🙂
That does sound like a refreshing summer salad!
It is a yummy salad. 🙂
What’s Angelica? Lol. I will google. Love the simplicity of this salad. Looks delicious.
Did you find what Angelica is? If case you didn’t, I can tell you what it is. Angelica is a dark green candied fruit that was popular in the early 1900s.
“a tall aromatic plant of the parsley family, with large leaves and yellowish-green flowers. Native to both Eurasia and North America, it is used in cooking and herbal medicine. the candied stalk of the angelica plant.” So interesting. See? You really can learn something new everyday. Lol.
Wow, I had no clue what Angelica was until I read this. Now I really want to try to find some so that I can try it. Thanks for researching this. I learn so much from my readers. 🙂
Lovely presentation! It looks so refreshing, I would love to taste it!
Thank you! It’s nice to hear that you liked the presentation. It is a delightful salad.