Orange salad
سلطة البرتقال
Sliced oranges, cinnamon, orange-blossom if you have it — the Moroccan fruit plate that is actually a salad.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: سلطة البرتقال.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- —
- Rest
- None
- Total
- 10 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
A Moroccan orange salad is sliced oranges, a pinch of cinnamon, sugar or honey, and often orange-blossom water, dates or olives depending on the house. It is dessert and also a palate-cleanser after a tagine. This is the cinnamon-and-blossom version. It should taste like fruit, not like a fruit cup from a can. Slice ripe oranges thick enough to hold, arrange them, and dust with cinnamon, a little sugar or honey, and orange-blossom water if you have it. Dates are a house extra; olives and red onion turn it savoury and we are not doing that version here. Chill briefly. It should taste like fruit, not like a tinned fruit cup. Serve after a tagine or as a light dessert. Pith left on is bitterness you can avoid with a knife.
Ingredients
- Cinnamon2½ ml
- Sugar (optional)4.9 ml
- Orange-blossom water (optional)2½ ml
- Mint (optional)1 handful
- Dates (optional)4
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Peel the oranges including the white pith. Slice into rounds. Catch the juice.
6 minStep 2
Arrange, pour over the juice, cinnamon, a pinch of sugar, blossom water if you have it.
2 minStep 3
Mint and dates if you are dressing it. Chill 10 minutes or eat now.
2 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Orange-blossom water → A strip of orange zest
Less perfume, still citrus.
Tips
- Blood oranges in season look like a postcard.
- A savoury turn: red onion, olives, olive oil, skip the sugar.
History & culture
Winter citrus on Maghrebi tables. Some versions add red onion and olives and become savoury. We are on the sweet side. Winter citrus on Maghrebi tables. The sweet cinnamon-and-blossom plate is dessert and a palate-cleanser. The onion-and-olive plate is a different salad. Both exist. We are on the sweet side. It is not a restaurant invention. It is what you do when the oranges are good.
Citrus and blossom water are Andalusi-Maghrebi pantry. Cinnamon on fruit is older than the restaurant salad. Citrus and blossom water are Andalusi-Maghrebi pantry. Cinnamon on fruit is older than a plated 'orange salad' on a menu. You are slicing oranges and seasoning them. That is the dish. No colonial fruit-cup story required.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Orange salad take?
10 min all in — 10 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Dairy-free, Gluten-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
1 tsp (optional) of Sugar.
What can I use instead?
Orange-blossom water → A strip of orange zest. Less perfume, still citrus.
Any tips from this recipe?
Blood oranges in season look like a postcard. A savoury turn: red onion, olives, olive oil, skip the sugar.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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