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.
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.
- 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
- 1 pinch ground cinnamon
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.