Orange Salad with Cinnamon, Mint, and Orange Flower Water

1
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
12
Difficulty
Easy
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.

Ingredients

blood orange(s)

6 medium, peeled, sliced into thin rounds

orange(s)

6 medium, navel variety, peeled, sliced into thin rounds

orange blossom water

½ tsp, *

powdered sugar

¼ cup(s)

ground cinnamon

½ tsp

spearmint

¼ cup(s), leaves, fresh, left whole

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1/12th of dish

Notes

*Orange flower water is distilled from orange blossoms. It’s commonly used in Mediterranean countries and can be found in some gourmet supermarkets or do a web search and order it online.

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