Orange Salad with Cinnamon, Mint, and Orange Flower Water
- Total Time
Here’s a Sicilian orange salad that is classically served in winter, when oranges are at their best. It’s especially beautiful with a few blood oranges but if you can’t find them, regular oranges are still delicious.
blood orange(s)6 medium, peeled, sliced into thin rounds
orange(s)6 medium, navel variety, peeled, sliced into thin rounds
orange blossom water½ tsp, *
powdered sugar¼ cup(s)
ground cinnamon½ tsp
spearmint¼ cup(s), leaves, fresh, left whole
- Choose a large, flat platter and arrange oranges on it in a circle, alternating rows of red and orange; sprinkle with orange flower water. Cover with plastic wrap; refrigerate until ready to serve.
- When ready to serve, in a small bowl, combine sugar with cinnamon; place in a fine sieve. Tap sugar mixture through sieve all over oranges; scatter on mint. Serve cold.
- Serving size: 1/12th of dish