Recipe · Dessert
Orange and cinnamon salad – Moroccan dessert
Oranges with cinnamon are a light dessert in Morocco after a rich meal. Fresh, no oven and ready in 15 minutes, it suits the end of a tagine or couscous dinner and winter, when oranges are in season.
Preparation
- Wash the oranges in hot water and dry. Using a sharp knife, cut off the top and bottom and slice away the peel and white pith from top to bottom.
- Cut the oranges into thin slices or cut out the segments between the membranes. Catch any juice.
- Arrange the oranges on a plate or in a bowl, drizzle with the juice and sprinkle with sugar to taste. Add the orange blossom water carefully, drop by drop.
- Dust with cinnamon and let it infuse in a cool place for at least 30 minutes.
- Sprinkle with chopped pistachios and mint leaves before serving.
- Sweet oranges: Ripe, sweet oranges need hardly any sugar. Very tart fruit needs a little more.
- Use orange blossom water sparingly: It is very intense. Start with a few drops, as too much tastes soapy.
- Unwaxed fruit: If you use the zest, take unwaxed oranges. For this salad the peel is not eaten.
- Easier segmenting: A sharp knife and a bowl to catch the juice help. The juice can be used for the dish.
- Note: The dessert contains nuts. Leave out the pistachios for children and allergy sufferers.
Handy extras
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Orange blossom water
Only a few drops needed. Look for pure ingredients without additives.
Glass dessert bowls
For arranging the orange slices. Clear and dishwasher-safe.
Frequently asked questions
Can I prepare the salad ahead?
Yes, up to 2 hours beforehand. Longer makes the oranges softer and more watery, so add pistachios and mint just before serving.
Is orange blossom water necessary?
No. The salad also works with just oranges and cinnamon. The orange blossom water adds a floral aroma.
Does it go with tagine or couscous?
Yes, as a light, fresh finish after a spicy main dish.
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