Moroccan Orange and Cinnamon Salad
At the end of a Moroccan meal, dessert is often just fruit, and this is the classic: cold oranges under a dusting of cinnamon. It depends entirely on good oranges, so buy them heavy and sweet and take the time to cut away every bit of bitter pith. Dates lend a little more sweetness and almonds a little crunch, but the dish is mostly orange and spice, light after something rich. Serve it cold, with mint and, if you have it, a splash of orange-flower water.
Ingredients
- 4 wholes Oranges
- 1/2 tsp Ceylon cinnamon, ground
- 3 wholes Medjool dates, pitted and slivered
- 2 tbsp Almonds, toasted and slivered
- 1 tbsp Mint, torn, to finish
Method
- Slice the top and bottom off each orange, then cut away the peel and white pith following the curve of the fruit. The pith is bitter, and taking it all off is what makes the slices taste purely of orange.
- Cut the oranges crosswise into rounds and lay them on a plate, catching any juice and pouring it back over. That juice is the only dressing the salad gets.
- Dust the rounds evenly with the cinnamon. Ceylon cinnamon is worth using here for its softer, more floral note against the sweet fruit.
- Scatter the slivered dates and toasted almonds over the top. The dates deepen the sweetness and the almonds add crunch, so no sugar and no cream are missed.
- Chill for 10 minutes and finish with the torn mint. A few drops of orange-flower water is the traditional touch if you keep a bottle.
Nutrition
Estimated per serving: 120 calories, 2 g protein, 4 g fiber, 5 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
