Moroccan Orange Salad with Orange Blossom and Cinnamon
Why this recipe works
- Quick to assemble: With no cooking required, the dish comes together in minutes once the oranges are peeled and sliced.
- Fresh, fragrant finish: Orange blossom water enhances the citrus aroma without weighing down the fruit.
- Gentle sweetness: A little runny honey softens the acidity of the oranges while keeping the salad light.
Get the most out of this recipe
Ingredient notes
- Choose good oranges: Firm oranges that feel heavy for their size are usually juicier and hold their shape better when sliced.
- Use orange blossom water carefully: Strength varies by brand, so taste it first and add gradually if you prefer a more floral finish.
- Adjust to the fruit: Sweeter oranges need less honey, while sharper fruit can take a little more.
Timing notes
- Brief chilling helps: A short rest in the fridge allows the citrus juices, honey and orange blossom water to blend.
- Best served fresh: The salad can be refrigerated, but the oranges soften and release more juice as they sit.
Dietary alternatives
- Make it vegan: Replace the honey with agave syrup for a similar sweetness and a lighter flavour.
Serving ideas
- Serve with the juices: Spoon any collected citrus syrup back over the slices just before serving for the best flavour.
- After a rich meal: Its cold, bright flavour makes it a good finish to spiced tagines, couscous dishes or other generous mains.
Equipment you'll need
Ingredients
Instructions
- Using a sharp knife, trim the peel and pith from the oranges, then slice them into rounds. Arrange the slices on a serving platter or divide between four plates, catching any juices.
- In a small bowl, stir together the orange blossom water and honey until loosened. Spoon the dressing over the oranges, including any collected juices.
- Sprinkle the ground cinnamon evenly over the top. Chill for 5 minutes so the flavours meld, then serve cold.
Recipe notes
Tips
- Taste the orange blossom water before using; it varies in strength, so start with a little and add more only if you want a more floral finish.
- For neat slices, chill the oranges for 10 minutes before peeling and slicing.
Substitutions
- Replace Honey with Agave syrup for a similar sweetness with a lighter flavour.
- Replace Orange Blossom Water with Rose water, using half the amount as it can be stronger.
Storage
- Refrigerate up to 1 days
- Cover and refrigerate for up to 1 day. Serve straight from the fridge; the oranges will soften and release more juice as they sit.
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Recipe overview
- Servings: 4 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Moroccan
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