Thinly sliced oranges dressed with orange blossom water, cinnamon and a scatter of dates, a refreshing Moroccan finish or side salad.
This orange salad is a common sight at the end of a Moroccan meal or as a bright counterpoint to a rich, spiced tagine, its clean sweetness cutting through heavier dishes without adding heaviness itself. Oranges are peeled completely, removing all pith, and sliced into thin rounds or segments, then dressed with just a touch of orange blossom water and a dusting of cinnamon β restraint is the key technique here, since the fruit needs almost no help. Chopped dates or toasted almonds are often scattered on top for texture, and the whole thing is best served chilled, letting the citrus juices pool at the bottom of the plate to spoon over each slice.
Serves 4
Cut the top and bottom off each orange, then slice away the peel and all white pith following the curve of the fruit.
Slice the peeled oranges into thin rounds, discarding any seeds, and arrange on a serving plate, catching any juice.
Drizzle the oranges with orange blossom water and honey, then dust generously with cinnamon.
Use orange blossom water sparingly β a little goes a long way and too much turns soapy.
Scatter chopped dates, toasted almonds and mint over the top.
Refrigerate at least 20 minutes before serving so the flavors meld and the salad is properly cold.
Remove all the white pith when peeling β even a little left behind adds unwanted bitterness to an otherwise sweet salad.
Use orange blossom water in small amounts and taste as you go; it's potent and easy to overdo.
Chill the salad before serving β it's meant to be eaten cold, especially after a warm, spiced main course.
Adding thin slices of red onion gives a savory Moroccan version sometimes served alongside grilled meats.
A version with pomegranate seeds instead of dates adds tartness and color.
Blood oranges can be used in season for a deeper color and slightly more tart flavor.
Refrigerate covered up to 2 days; the oranges will release more juice over time, which is fine, but add nuts just before serving so they stay crisp.
Citrus salads scented with orange blossom water reflect Morocco's long tradition of using floral waters in both sweet and savory cooking, a practice with roots in Andalusian and wider Mediterranean culinary traditions.
Yes, they work beautifully and add a deeper red color, though they can be slightly more tart than navel oranges.
The salad is still good without it β just rely on the honey and cinnamon, though you'll miss the distinct floral note.
There's likely leftover white pith on the orange slices β take extra care to slice it all away when peeling.
Per serving (180g / 6.3 oz) Β· 4 servings total
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