Moroccan Orange and Cinnamon Salad

Fresh Moroccan-style orange slices with cinnamon and orange blossom water, served chilled.

Preparation: 15 min · Cooking: 0 min · Total: 30 min · 8 servings

Ingredients

• 800 g oranges — about 4-5 medium oranges, weighed whole
• 1 tsp ground cinnamon
• 5 ml food-grade orange blossom water — for cooking, not perfume
• 5 g fresh mint
• 5 g sugar

Instructions

1. Wash and measure

   Wash 800 g oranges and 5 g fresh mint under running water. Measure 1 tsp ground cinnamon, 5 ml food-grade orange blossom water and 5 g sugar. Use a clean board and knife; no oven or hob is needed.

2. Peel and slice the oranges

   Cut off both ends of the oranges. With a sharp knife, remove the peel and bitter white pith, then slice the fruit crosswise into rounds about 5 mm thick; remove any seeds.

   Slices are seedless and free of bitter white pith.

3. Catch the orange juice

   Work over a clean bowl while slicing so the orange juice is saved for the dressing. Arrange the sliced oranges on a shallow serving platter, slightly overlapping.

4. Mix the blossom dressing

   Stir the saved orange juice with 5 ml food-grade orange blossom water and 5 g sugar until the sugar dissolves. The dressing should taste lightly floral, not overpowering.

   Sugar is dissolved and the dressing tastes lightly floral.

5. Dress the orange slices

   Spoon the orange-blossom dressing evenly over the orange slices so every portion receives a little of the juice.

6. Add cinnamon and mint; chill

   Sprinkle the 1 tsp ground cinnamon evenly over the oranges. Tear or finely chop the washed 5 g mint and scatter it on top. Cover and refrigerate for 15 minutes so the slices cool and the aromas mingle; do not bake or cook them.

   Orange slices are cool and lightly scented with cinnamon and mint.

   Chill the salad: 900 seconds

7. Serve chilled

   Divide the chilled slices and their dressing among eight small dessert portions. Serve cold. Cover and refrigerate leftovers promptly for up to 2 days; do not reheat this fresh-fruit salad.

Tips

• Use only a small measured amount of food-grade orange blossom water; too much overwhelms the fruit.

Common mistakes

• Do not bake the oranges or leave the bitter white pith on the slices.

Substitutions

• If orange blossom water is unavailable, omit it; the chilled orange-and-cinnamon salad will be less floral.

Storage

Cover and refrigerate for up to 2 days; serve cold.

Reheating

Do not reheat; this is a fresh-fruit dessert.

About this recipe

Orange slices with cinnamon and orange blossom water are served as a simple Moroccan fruit dessert. This version adds a little mint and is served chilled.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.