A handful of Vietnamese mint, roughly torn

Thinly slice the fennel, reserving the delicate fronds for garnish. For an even texture, use a mandolin if available.

Segment the orange, mandarin, and blood orange, removing any seeds and pith. Dice the pineapple into small, bite-sized pieces.

In a large bowl, combine the fennel, Vietnamese mint, citrus segments, and pineapple.

Drizzle with olive oil and season with a pinch of salt. Add the finely sliced chilli for a touch of heat.

Gently toss the salad to ensure all the flavours are evenly distributed.

Serve immediately as a light and vibrant side dish or enjoy on its own as a refreshing summer salad.