Thank goodness for citrus. How else would we survive the long months between spring’s first strawberries and fall’s last apples?

Granted, when you live in the Midwest, citrus fruit is never locally grown. But who cares, when the stores are full of juicy clementines (my favorite), oranges, grapefruit, lemons and limes.

When you tire of peeling and eating segments of fruit, try this salad, which cookbook author/Food Network host Ellie Krieger demonstrated last weekend at the Food and Wine Expo at the Chase. If you make it, you’ll cut the orange segments from the membranes in a technique called “booking.” First, cut the peel and thick white pith from the orange. Next, hold the orange over a bowl. With a paring knife, cut between a segment and its membrane. Hold that portion of the membrane with your thumb as you cut on the other side of the segment, letting it drop into the bowl.

(And if Ellie Krieger’s name sounds familiar, it’s because Joe Bonwich interviewed her for a story in last week’s Let’s Eat. Here’s a link to the story and more of her recipes: “Dieters can eat foods they crave“).

Orange, Radish and Mint Salad

Yield: 4 servings

4 navel oranges

1/2 red onion, thinly sliced into half-moons

8 radishes, halved and then sliced thinly into half-moons

1/4 cup torn fresh mint leaves

2 tablespoons olive oil

Salt

Freshly ground black pepper

Cut top and bottom off each orange. Stand orange on cutting board; following curve of fruit, cut off peel and wooly white pith. Cut each orange section away from membrane, letting fruit fall into a medium bowl. Add onion, radishes and mint to bowl. Toss to mix. Drizzle with oil; season with salt and pepper. Salad will keep in the refrigerator in an airtight container for about a day.

Per serving (1 cup): 145 calories; 7g fat; 1g sat fat; no cholesterol; 2g protein; 20g carbs; 3g fiber; 155mg sodium.

Recipe from “The Food You Crave,” by Ellie Krieger (Taunton).