Moroccan · Salad
Orange and Cinnamon Salad
Sliced sweet oranges fanned on a plate, dusted with cinnamon and a little sugar and sometimes a drop of orange-blossom water — the classic Moroccan way to end a meal or refresh the palate between courses. Simple to the point of being barely a recipe, but the fragrance and colour make it feel special.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 5 sweet oranges
- 1 tsp ground cinnamon
- 1–2 tsp icing sugar (optional)
- 1/2 tsp orange-blossom water
- A few toasted almonds or chopped dates (optional)
- A few mint leaves
Method
- 1
Peel and slice
Cut the peel and all the white pith from the oranges and slice them into thin rounds, catching the juice.
- 2
Arrange
Fan the orange slices on a wide plate and spoon over any collected juice.
- 3
Season
Sprinkle with cinnamon and a little icing sugar if the oranges are tart, then flick over the orange-blossom water.
- 4
Garnish
Scatter with mint, and toasted almonds or chopped dates if you like, and chill briefly before serving.
Chef's tips
- Use the sweetest oranges you can find — this dish is only as good as the fruit.
- Chill it briefly before serving; cold oranges taste more refreshing and fragrant.
Frequently asked questions
Is this a dessert or a salad?
Both — it is served as a light dessert or as a refreshing course between rich dishes at a Moroccan meal.
Can I add other fruit?
Dates, pomegranate seeds and a few chopped almonds are traditional additions that add texture and richness.