Hull and quarter the strawberries into 1-inch pieces, placing them in a large serving bowl. Peel the oranges and carefully segment them, removing the white pith and any seeds—I like to work over a separate small bowl to catch any juice that drips. Once segmented, add the orange pieces to the bowl with strawberries. This mise en place keeps everything organized and ready for the next step.

In a small bowl, combine the lemon juice and brown sugar, stirring until the sugar is mostly dissolved—it doesn't need to be perfectly smooth. Add the vanilla extract and a pinch of flaky sea salt, which will enhance the fruit's natural sweetness without making the salad taste salty. I find that brown sugar dissolves better when mixed with the acidic lemon juice first, creating a smoother dressing than if you add all the liquid at once.

Pour the dressing from Step 2 over the fruit in the bowl and gently toss to combine, making sure the dressing coats everything evenly. The brown sugar will continue to dissolve and create a light syrup as the fruit releases its juices. Cover and refrigerate for at least 30 minutes—this resting time allows the flavors to meld and the fruit to release its natural liquids, creating a beautiful, fresh juice.

Remove the salad from the refrigerator and give it a gentle stir. Taste and add a squeeze more lemon juice if you'd like extra brightness. Divide into serving bowls and top each portion with a small pinch of the fresh mint chiffonade for a pop of color and herbaceous freshness. Serve immediately while the fruit is still chilled.