Moroccan Orange and Cinnamon Salad (سلطة البرتقال بالقرفة) — Fresh citrus dessert with floral spice
A classic Moroccan fruit dessert of sliced oranges dressed with cinnamon and a light syrup. Often served after hearty meals, it highlights North Africa’s love of citrus, warm spice, and delicate floral notes.
Printable Recipe Card
Servings: 4 · Total: 20 min · Difficulty: easy
Ingredients (quick list)
- 800 g navel oranges (about 4 large oranges)
- 25 g granulated sugar
- 60 ml water
- 5 ml orange blossom water (about 1 tsp)
- 2 tsp ground cinnamon (plus 1/4 tsp for finishing if desired)
- 8 g fresh mint leaves (about 20 small leaves, for garnish)
- 20 g toasted sliced almonds (optional crunch)
Steps (summary)
- Make the syrup by combining the sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves, the…
- Remove the saucepan from the heat and let the syrup cool for 3 minutes so the floral aroma won’t evaporate. Stir in the orange…
- Prep the oranges by trimming off the top and bottom, then standing each orange upright and slicing away the peel and white pith…
- Arrange the orange rounds in a shallow serving dish, slightly overlapping to catch the dressing. Spoon the cooled cinnamon syru…
- Finish the salad by dusting the remaining 1 tsp ground cinnamon over the top for a warm, fragrant look. Garnish with mint leave…
Cultural Background
In Morocco, oranges are celebrated in simple desserts that follow big meals, especially in winter when citrus is at its peak. Cinnamon and orange blossom water reflect the country’s signature balance of fragrance, warmth, and refreshing finish.
Equipment
💡 Tips
- For clean, elegant slices, use a very sharp knife and remove all bitter white pith before slicing the oranges.
- Chill the salad for at least 20 minutes but no more than 4 hours for the best texture; longer chilling can make the oranges weep too much liquid.
- Toast the almonds in a dry pan for 3 minutes over medium heat, stirring every 20 seconds, then cool before adding so they stay crisp.
⚠️ Common Mistakes
❌ Leaving too much white pith on the oranges, making the salad bitter.
✅ Fix: Cut deeper when peeling and trim any remaining pith with the knife before slicing into rounds.
❌ Adding orange blossom water while the syrup is boiling hot, weakening the aroma.
✅ Fix: Let the syrup cool for a few minutes off heat, then stir in the floral water.
❌ Adding mint and nuts too early, causing wilting and sogginess.
✅ Fix: Garnish right before serving so the mint stays perky and the nuts stay crisp.
🧊 How to Store
Store covered in the refrigerator for up to 24 hours. For best presentation, add mint and nuts right before serving; the oranges will release more juice over time, so spoon off excess liquid if needed and re-dust with 0.25 tsp cinnamon.
📅 Make Ahead
Slice the oranges and prepare the syrup up to 6 hours ahead, storing them separately in the refrigerator. Combine and chill 20–60 minutes before serving, then garnish at the last moment for the freshest look.
🍽️ Pairs Well With
- Moroccan mint tea
- almond briouats
- chebakia
- plain yogurt.
Regional Variations
- Fes-style: add 1 tsp finely grated orange zest to the syrup for extra perfume.
- Marrakesh-style: include 60 g pitted, thinly sliced dates for a richer sweetness.
- Coastal variation: replace half the oranges with 300 g sliced blood oranges when in season for deeper color and berry-like notes.
Ingredients
- 800 gnavel oranges (about 4 large oranges)
- 25 ggranulated sugar
- 60 mlwater
- 5 mlorange blossom water (about 1 tsp)
- 2 tspground cinnamon (plus 1/4 tsp for finishing if desired)
- 8 gfresh mint leaves (about 20 small leaves, for garnish)
- 20 gtoasted sliced almonds (optional crunch)
🔄 Substitutions
- orange blossom water→
- toasted sliced almonds→
- granulated sugar→
Instructions
- 1
Make the syrup by combining the sugar and water in a small saucepan over medium heat. Stir until the sugar fully dissolves, then simmer for 2 minutes to lightly thicken and turn glossy.
- 2
Remove the saucepan from the heat and let the syrup cool for 3 minutes so the floral aroma won’t evaporate. Stir in the orange blossom water and 1 tsp of the ground cinnamon, then set the syrup aside to cool to room temperature.
- 3
Prep the oranges by trimming off the top and bottom, then standing each orange upright and slicing away the peel and white pith in strips. Slice the oranges into 6–8 mm rounds and remove any visible seeds, keeping the slices as intact as possible.
- 4
Arrange the orange rounds in a shallow serving dish, slightly overlapping to catch the dressing. Spoon the cooled cinnamon syrup evenly over the oranges, then cover and chill for 20 minutes so the flavors meld and the fruit releases a little juice.
- 5
Finish the salad by dusting the remaining 1 tsp ground cinnamon over the top for a warm, fragrant look. Garnish with mint leaves and scatter the toasted almonds if using, then serve cold with a little of the pooled citrus syrup spooned over each portion.
🪪 Recipe Passport
Cultural Background
In Morocco, oranges are celebrated in simple desserts that follow big meals, especially in winter when citrus is at its peak. Cinnamon and orange blossom water reflect the country’s signature balance of fragrance, warmth, and refreshing finish.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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