Orange Salad with Cinnamon, Mint, and Orange Flower Water
Prep 15 min // Serves 12
This Sicilian sweet orange salad is traditionally served in winter, when oranges are at their peak. The salad is especially beautiful if you include a few blood oranges, which add crimson flash and a deep sweet-and-sour taste. They’re grown in California now (not just Sicily), and show up in markets around late December. If you can’t find them, regular oranges also provide a wonderful result.
6 medium blood oranges, peeled, sliced into thin rounds
6 medium navel oranges, peeled, sliced into thin rounds
½ tsp orange flower water*
¼ c confectioners’ sugar
½ tsp ground cinnamon
Leaves from 12 fresh spearmint sprigs
Choose a large, flat platter and arrange orange slices on it in concentric circles, alternating rows of red and orange; sprinkle with orange flower water. Cover with plastic wrap; refrigerate.
In a small bowl, combine sugar and cinnamon; place in fine sieve. When ready to serve, tap sugar mixture through sieve over oranges; top with mint. Serve cold.
PER SERVING (1 sliced orange): 85 cal, 0 g total fat, 0 g sat fat, 0 mg sod, 21 g total carb, 17 g sugar, 4 g fib, 2 g prot. PointsPlus value: 2
- Orange flower water is distilled from orange blossoms. It’s commonly used in Mediterranean countries and can be found in some specialty markets or online.