A delicious and beautiful way to present blood oranges
One of us was fortunate enough to spend part of our honeymoon in Morocco, in what will soon be 20 years ago! We still remember that trip so well, the souks, the snake charmers, the welcoming and lovely people…and the food. The food in Morocco was nothing less than phenomenal. From the tagines, to the couscous, and the homemade nougat in the Jemaa el-Fnaa, we happily ate our way through weeks of North African adventure. Over the years we have often tried to recreate some of the delicious meals we had while in Morocco. After much trial and error we had some great success, like this lamb tagine, but other recreations allude us (we still haven’t mastered pastilla, although this recipe looks promising and we just might try that!)
Several weeks ago, blood oranges started to appear in the market. When brought home we suddenly remembered a lovely dessert we had been offered while on our honeymoon, but the owner of one of the inns we had been staying in. A simple platter of fresh citrus fruit, dusted with cinnamon and orange blossom water. So fresh, so delicious, and so easy to recreate! Go ahead, give it a try and have a little taste of Morocco.
Helpful hints
Blood oranges are a variety of orange which is set apart by its bright red flesh and distinct flavour. Their skin is often also red-hued and can be more difficult to peel than regular oranges. In preparing this platter, use a sharp paring knife to remove both the peel and as much of the white pith as possible.
The easiest way to create the orange slices is to use a serrated knife.
Think of this citrus platter as your canvas; use any variety of orange that you like; experiment and have fun with the basic premise here.
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Citrus platter with pomegranate
Ingredients
- 3 blood oranges
- 3 oranges
- 3/4 cup pomegranate seeds
- 1 tsp ground cinnamon
- 1 tsp orange blossom water
- 1 tsp chopped fresh mint
Instructions
- Wash your citrus fruit and then use a sharp knife to remove the peel and the white pith from your oranges and and blood oranges.
- Slice your citrus fruit into rounds which are each approximately 1 centimeter thick. Remove any seeds.
- Begin to place your citrus rounds on your serving platter, alternating between the blood oranges and the regular oranges.
- After every layer, sprinkle with a little bit of the cinnamon, some pomegranate seeds, and some of the orange blossom water.
- Repeat until you have used up all of the orange slices. The number of layers will depend upon how large your serving plate is. Sprinkle the chopped mint on top of your orange slices and pomegranate.
- Allow to sit at room temperature for approximately 20 – 30 minutes.
- Enjoy!
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