Ingredients for Moroccan Citrus Fruit Salad
- Navel Oranges
- Pink Grapefruit
- Fresh Orange Juice
- 1 tablespoon orange blossom water
- 2 tablespoons honey
- Vanilla Bean
- 1/2 teaspoon ground cinnamon
- Mint Leaf
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How to Make Moroccan Citrus Fruit Salad
- Peel 2 large oranges and 1 large grapefruit, removing all pith (the white membrane).
- Carefully separate the fruit segments from the membranes over a bowl, collecting the juice that runs off.
- Squeeze any remaining juice from the membranes into a small bowl. You should have about 1/4 cup of juice.
- Add 1/4 cup fresh orange juice, 1 tablespoon orange blossom water, 2 tablespoons honey, 1 teaspoon vanilla bean seeds (or 1/2 teaspoon vanilla extract), and 1/2 teaspoon ground cinnamon to the bowl with the membrane juice. Whisk until well combined.
- Strain the citrus mixture through a fine-mesh sieve into a separate bowl to remove any pulp or seeds.
- Gently pour the strained juice over the segmented citrus fruit in the main bowl.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Garnish with fresh mint leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
131g
Fat
0g
Carbs
14g
