Orange salad with cinnamon, mint, and orange flower water
6 medium, peeled, sliced into thin rounds
6 medium, navel variety, peeled, sliced into thin rounds
orange blossom water
½ tsp, *
powdered sugar (confectioner's)
¼ 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