Moroccan · Dessert
Pomegranate and Orange-Blossom Fruit Bowl
Jewel-red pomegranate seeds and orange segments dressed with a little honey and orange-blossom water and scattered with mint and toasted almonds — a barely-cooked dessert that closes a Moroccan meal on a fresh, glittering note. It is all about the fruit and the perfume.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 pomegranates, seeds only
- 3 oranges, segmented
- 1 tbsp honey
- 1 tsp orange-blossom water
- A handful of mint leaves, torn
- 2 tbsp toasted flaked almonds
Method
- 1
Prepare the fruit
Deseed the pomegranates and segment the oranges over a bowl to catch the juice.
- 2
Dress
Whisk the honey and orange-blossom water into the collected juice and pour over the fruit.
- 3
Combine
Fold the fruit together gently so the pomegranate does not crush, and chill 15 minutes.
- 4
Serve
Scatter with mint and toasted almonds just before serving.
Chef's tips
- Deseed pomegranates in a bowl of water — the seeds sink and the pith floats, keeping your kitchen clean.
- Add the almonds and mint at the last moment so they stay crunchy and fresh.
Frequently asked questions
Can I add other fruit?
Sliced banana, dates or a little grated apple all work; keep the pomegranate and orange as the base.
Is this served cold?
Yes — chilled, it is a wonderfully refreshing end to a rich meal, especially after a heavy tagine.