ORANGE: To segment an orange, place it on a cutting board and use a sharp knife to cut off the top and bottom, removing the peel and pith so the fruit is exposed. Then set one of the flat sides on the cutting board and cut off the remaining peel and pith, rotating the orange as you go. Cradle the peeled orange in your non-dominant hand and carefully cut in a rocking motion just inside the membranes, creating slices. The seeds and membranes will no longer be attached to the slices. Once you have segmented slices, cut the slices into ~1/2-1-inch pieces for the salad.

Alternatively, if using a seedless orange, instead of cutting into segments, you can place the peeled orange on the cutting board, cut it in half, then thinly slice and cut into bite-sized triangles.

APPLE: We like to leave the peel on for ease and fiber! Cut the apple into ~1-inch slices, remove the core, and then cut into 1/2-1-inch pieces.

Best when fresh. Leftover salad (without the mint) will keep in the refrigerator for 2-3 days as the citrus helps prevent the apple from browning. The mint turns brown within 24 hours and is best added just before serving.