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Moroccan Orange and Cinnamon Dessert Salad

Round orange slices are arranged in overlapping fashion on a deep blue plate. The oranges are garnished with ground cinnamon.
Moroccan orange and cinnamon dessert salad. Photo: Nada Kiffa | Taste of Maroc

Moroccan oranges with cinnamon is usually served as a dessert salad at the end of a meal, especially when navel oranges are in season. The oranges are peeled and cleaned of all pith, then sliced and garnished with ground cinnamon and orange flower water. Sweet, refreshing and surprisingly delicious.

How can such a simple dessert be so good? If you look at the combination of flavors, you’ll see that they’re a perfect match: oranges, orange blossom water and cinnamon. It’s so Moroccan!

Of course, Morocco is well-known for the quality of its citrus. Usually the oranges are so juicy and sweet that little to no sugar is needed for this dessert.

Sometimes I serve this salad with a good vanilla ice cream—not traditional of course—and you can also tweak it by adding chopped walnuts or dates. They all go together very well.

Round orange slices are arranged in overlapping fashion on a deep blue plate. The oranges are garnished with ground cinnamon.
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4.58 from 7 votes

 Moroccan Oranges with Cinnamon and Orange Flower Water

Morocco is widely known for the quality of its citrus, and this easy orange dessert salad is one of many recipes using this bounty of nature. 
Moroccan oranges are so sweet and fragrant that we hardly need to add sugar to them. Orange blossom water and cinnamon make it even more exquisite. 
You can substitute mandarins or clementines for the navel oranges; it's equally delicious.
Prep Time5 mins
Chill Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Moroccan
Keyword: Moroccan orange and cinnamon dessert, oranges with cinnamon and orange flower water
Servings: 2 servings
Calories: 69kcal
Author: Nada Kiffa | Taste of Maroc


  • 2 sweet oranges, preferably Navel
  • 2 to 4 tbsp orange juice, freshly squeezed
  • 1 tbsp orange blossom water (pure, not imitation)
  • 1 tsp sugar (optional; no need if the oranges are very sweet)
  • 1/4 tsp ground cinnamon

For garnishing


  • Peel the oranges and remove the pith. Slice the peeled oranges anywhere between 0.2" (5 mm) to 0.4" ( 1 cm) thick.
  • Add the other ingredients and toss the oranges delicately around.
  • Cover with cling film and place in the fridge to chill and macerate for at least an hour.
  • Arrange on dishes and give a last sprinkle of cinnamon. Serve cold.
Calories: 69kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 5mg | Potassium: 319mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3795IU | Vitamin C: 169mg | Iron: 0.5mg
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Nada Kiffa

Nada Kiffa is Contributing Editor at Taste of Maroc. A native of Casablanca with strong Fassi roots, she writes on Moroccan and international cuisine at Fleur d'Oranger, Masala & Co.


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  • This dessert is simply amazing. I used red oranges and honey instead of sugar. Delicious! I do not know how Moroccan people serve it but I think it pairs great with a cup of mint tea.
    P.S: Licourice-Mint tea is Moroccan or rather Egyptian?

    Thank you for the recipes.

    • Hi Claudia. I haven’t had licorice added to mint tea, so perhaps that’s an Egyptian combo or I just haven’t had exposure to it in Morocco yet. We do make a licorice tisane or infusion here that’s served cold rather than warm.

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