🍊 Moroccan orange salad
Moroccan orange salad is a simple dessert of peeled orange slices sprinkled with sugar and ground cinnamon and perfumed with a few drops of orange blossom water. The oranges release their juice into a light, fragrant syrup. It is served chilled at the end of a meal, often after tagines or couscous, as a fresh and juicy finish.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 large oranges
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 1 tbsp orange blossom water
- A few fresh mint leaves to garnish
Method
- Cut the peel and white pith off the oranges with a sharp knife.
- Slice the oranges into thin rounds and arrange them on a platter.
- Sprinkle with sugar and drizzle with orange blossom water.
- Chill for at least 30 minutes so the juices form a light syrup.
- Dust with cinnamon and garnish with mint just before serving.
How to make it lighter
- Skip the sugar entirely: ripe oranges are sweet enough with cinnamon and orange blossom.
- 1 tbsp of sugar ≈ 48 kcal, so measure it rather than sprinkling freely.
- Serve one orange per person as a light dessert after a filling main course.
History
Oranges are widely grown in Morocco, and orange blossom water is a classic flavouring in Moroccan sweets. This salad is a common home and restaurant dessert across the country today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →