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
Servings: 2 servings
- 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
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