Moroccan · Desserts
Pomegranate & Orange Salad
A refreshing fruit salad found at the end of a rich Moroccan meal, combining juicy orange segments with ruby pomegranate seeds and a whisper of orange blossom water and cinnamon. Simple, bright and a welcome contrast after tagines.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 oranges, peeled and segmented
- Seeds of 1 pomegranate
- 1 tsp orange blossom water
- 1/2 tsp ground cinnamon
- 1 tbsp honey (optional)
- Chopped mint, to finish
Method
- 1
Prepare the fruit
Segment the oranges over a bowl to catch any juice, discarding pith and membranes.
- 2
Combine
Toss the orange segments and pomegranate seeds together with the reserved juice.
- 3
Season
Add orange blossom water, cinnamon and honey if using, and toss gently.
- 4
Chill
Chill for at least 15 minutes to let the flavours meld.
- 5
Serve
Serve in small bowls dusted with a little extra cinnamon and chopped mint.
Chef's tips
- Segmenting over a bowl saves all the juice that would otherwise be lost cutting on a board.
- A light hand with orange blossom water keeps the salad fresh rather than perfumey.
Frequently asked questions
Can I add other fruits?
Yes, thin slices of date or a few segments of grapefruit are common additions in some households.