Orange Salad with Orange Blossom Water
Sweet citrus slices infused with orange blossom water, cinnamon and mint for a quick Moroccan-style dessert or side dish.
Salade d’orange à la fleur d’oranger is a simple citrus dessert that pairs freshly sliced oranges with a light syrup of sugar and orange-blossom water, then finishes the dish with a dusting of ground cinnamon and, optionally, a few mint leaves or toasted almonds for contrast. The preparation emphasizes minimal handling to preserve the fruit’s natural juiciness and vibrant flavor, while the aromatic floral water adds a distinctive Mediterranean note. Typically served well-chilled, this salad is a popular way to conclude winter and early-spring meals—when oranges are at their sweetest—but it also doubles as a refreshing palate cleanser or light snack at any time of year.
Orange Salad with Orange Blossom Water
Ready in under ten minutes, this fuss-free recipe is ideal when you need a quick dessert that still feels special. Because the floral syrup is mixed separately, you can dial the sweetness up or down—or swap in honey, agave, or a sugar-free alternative—making the dish easy to adapt for different diets and serving sizes.
Prep Time
10 minutes
10 minutes
Cook Time
0 minutes
0 minutes
Total Time
40 minutes
40 minutes
Ingredients
Oranges – 1 kg (≈ 5–6 medium)
- Orange blossom water – 1 tbsp
- Caster (granulated) sugar – 3 tbsp
- Ground cinnamon – 1 small pinch (optional, classic Moroccan touch)
- Fresh mint leaves – a few, for garnish (optional but refreshing)
Method
Peel the oranges completely, removing all white pith
- Slice the peeled oranges into thin rounds
- Arrange the orange slices in a shallow serving dish, slightly overlapping them
- Drizzle the orange blossom water evenly over the slices
- Dust the icing sugar over the dressed oranges
- Cover the dish and chill it in the refrigerator for about 30 minutes
- Sprinkle ground cinnamon over the salad just before serving
Nutrition
Calories
620 kcal Protein
9 g Fat
1 g Carbs
156 g Fiber
24 g Sugar
132 g
620 kcal Protein
9 g Fat
1 g Carbs
156 g Fiber
24 g Sugar
132 g
Notes
Segment the oranges à vif (removing both peel and membrane) to avoid bitterness and let the syrup cling to each slice. Lightly warm the orange-blossom water with the sugar just until dissolved, then chill it—the brief heat amplifies its aroma without dulling the floral notes. For a twist, replace half the cinnamon with a pinch of ground cardamom and finish with a drizzle of pomegranate molasses for subtle acidity.
why this recipe
Delicately sweet yet wonderfully refreshing, this orange salad with orange blossom water is a celebration of Mediterranean simplicity that instantly elevates any table. Juicy segments of fresh orange release their vibrant citrus notes, while a subtle splash of fragrant orange blossom water adds a floral nuance that feels both exotic and comforting. Finished with a whisper of cinnamon and a drizzle of honey, the fruit’s natural brightness is gently rounded out, creating a balanced dessert or palate-cleansing starter that’s light, wholesome, and effortlessly elegant. With just a handful of everyday ingredients and a few minutes of preparation, you’ll discover a dish that dazzles the senses, delivers a burst of vitamin-rich goodness, and turns even the most ordinary moment into a sun-kissed culinary escape.
FAQs
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Frequently Asked Questions
What can I use as a substitute if I don’t have orange-blossom water on hand?
Use the same amount of rose water for a similarly delicate, floral note; it’s the closest stand-in. If you’d prefer a non-floral option, a teaspoon of finely grated orange zest or a splash of orange liqueur (such as Cointreau or Grand Marnier) will add citrus aroma without altering the recipe’s balance.
How far in advance can I prepare the orange salad, and how should I store any leftovers?
You can assemble the salad up to 6–8 hours ahead; cover it tightly and refrigerate so the fruit stays plump and the floral syrup remains aromatic. Store any leftovers in an airtight container in the fridge and enjoy them within 24 hours—after that, the oranges begin to lose their texture and the syrup turns cloudy.
Can I substitute blood oranges or other citrus fruits for regular oranges?
Absolutely—blood oranges, Cara Cara oranges, or even a mix of grapefruit and clementines all work nicely; they bring deeper color and slightly different sweet-tart notes. Taste the syrup before chilling and add or reduce sugar as needed, since some varieties (e.g., grapefruit) are more bitter or less sweet than standard oranges.