Moroccan Oranges with Cinnamon and Orange Flower Water
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- 2 sweet oranges, (preferably Navel)
- 2 to 4 tbsp orange juice, (freshly squeezed)
- 1 tbsp orange blossom water ((pure, not imitation))
- 1 tsp sugar ((optional; no need if the oranges are very sweet))
- 1/4 tsp ground cinnamon
- 1 pinch ground cinnamon
- Peel the oranges and remove the pith. Slice the peeled oranges anywhere between 0.2" (5 mm) to 0.4" ( 1 cm) thick.
- Add the other ingredients and toss the oranges delicately around.
- Cover with cling film and place in the fridge to chill and macerate for at least an hour.
- Arrange on dishes and give a last sprinkle of cinnamon. Serve cold.
Please see our Disclosure Policy for more info. Moroccan oranges with cinnamon is usually served as a dessert salad at the end of a meal, especially when navel oranges are in season. The oranges are peeled and cleaned of all pith, then sliced and garnished with ground cinnamon and orange flower water.
Sweet, refreshing and surprisingly delicious. How can such a simple dessert be so good?
If you look at the combination of flavors, you’ll see that they’re a perfect match: oranges, orange blossom water and cinnamon. It’s so Moroccan!
Of course, Morocco is well-known for the quality of its citrus. Usually the oranges are so juicy and sweet that little to no sugar is needed for this dessert.
Sometimes I serve this salad with a good vanilla ice cream—not traditional of course—and you can also tweak it by adding chopped walnuts or dates. They all go together very well.
Nutrition
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators.
Optional ingredients may not be included in the nutritional information.
