Orange and Cinnamon Salad

Translucent orange slices bursting with juice, dusted with intense cinnamon. Fresh chiffonade mint and crunchy pistachios add texture and depth to every bite.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 134
• Protein: 2 g
• Carbs: 22 g
• Fat: 3 g

Ingredients

• 4 piece Citrus sinensis (L.) Osbeck ( segmented and sliced )
• 30 g Brown sugar ( powdered )
• 1 tsp Cinnamon powder ( dusted )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 10 g Mint fresh ( chiffonade )
• 20 g Roasted salted pistachio optional ( crushed )
• 1 tbsp Orange blossom water

Instructions

1. Segment the oranges

   Slice off the ends of the oranges. Place the fruit on a flat base and remove the peel with a knife, following the curve to strip away all bitter white pith. The flesh must be completely exposed.

2. Slice and arrange

   Cut the oranges into regular 5-millimeter rounds. Arrange them in a circular pattern in a shallow dish to catch all the juices.

3. Season and infuse

   Squeeze lemon juice over the fruit. Sprinkle with brown sugar and cinnamon. Add the orange blossom water. The sugar should begin to dissolve, creating a light syrup with the orange juice.

4. Finishing and resting

   Finely chiffonade the mint and roughly crush the pistachios. Scatter over the dish. Let rest in a cool place for at least 30 minutes before serving so the cinnamon infuses the fruit.

Chef's tips

• Use a very sharp knife to segment the fruit without crushing the flesh.
• Serve very cold, but do not prepare more than 2 hours in advance to keep the pistachios crunchy.

Storage

Keep for 24 hours in the refrigerator in an airtight container. The pistachios will soften over time.