If you like Turkish Delight, you'll love this chilled, sweetened salad of oranges. I used to serve it with Moroccan tagines as a side dish, but it's also a great accompaniment for frozen yoghurt.
A word of warning: rose flower water can and does go off...even in bottles that have never been opened. It's always worth gingerly tasting it before adding it to your oranges. It should never taste sour or bitter.
Serves 2 - 3 as a side dish.
2 navel oranges
2 - 3 teaspoons rose water, depending on taste
2 teaspoons icing sugar
a sprinkling of ground cinnamon, again to taste
Top and tail the oranges to give you a solid base from which to work.
Slice off the peel, the pith, and the outer membrane by following the contour of the orange. Work your way slowly around. You may find you need to turn it upside down to effectively deal with the base.
Lay each orange on its side and slice it into six. This is by far the easiest way, and it looks good too...but it doesn't "eat" as well as the alternative, where you free each segment by slicing down both sides of the membrane. Do this over a bowl to catch the resulting juice, which you add back in. I seldom use this method; though it gets rid of the tough membrane, it's a lot more work and I don't think it looks as pretty.
Spread the slices out in a suitable container and sprinkle over the rose water. Dust first with the icing sugar then with the ground cinnamon. Pop a lid on and chill in the fridge till it's cold and the icing sugar has dissolved.
Orange salad goes really well with frozen yoghurt. Though sweet, it also goes well with a moderately-spiced savoury dish such as a Moroccan tagine. Enjoy!
Any questions? You can use the comments form at the bottom of the page.
Did you know?
You'll find recipes at the back of all the books in the Send for Octavius Guy series: