Wednesday, June 11, 2014

Pineapple-Orange Salad (with a Middle Eastern Twist)

Refreshing and easy to make, this is my favourite type of dessert. Of course it would be welcome at brunch, as a snack, or even in a lunchbox as well. Orange flower water and gentle spicing provide the "twist".

Pineapple-Orange Salad (with a Middle Eastern Twist)
adapted from Bon Appetit magazine
serves 4-6

1 medium pineapple (approx 1.3kg), peeled, cored and cut into bite-size pieces
3 medium seedless oranges, supremed, with the juice squeezed from the membranes and reserved
1 tbsp granulated sugar
1 tbsp orange flower water
1/4 tsp ground cinnamon
pinch ground cloves
a few sprigs of mint 

Combine all ingredients except mint, including the reserved orange juice, and toss lightly to make sure all of the fruit is coated with the sugar and spices.
Let sit at room temperature for at least 1 hour. If not serving immediately, cover and refrigerate but remove from fridge 1 hour before needed. Add torn mint leaves just before serving.

It will last a day or 2 in the fridge as long as it's tightly covered, but its best eaten with some of the chill off; add the mint at serving time so it doesn't discolour.

1 comment:

  1. Dear Zosia, I shall leave my comment here, to make sure that you are getting it. Welcome to the Cottage Cooking Club - you are by no means too late for June, just go to this link:
    and choose anywhere between one and ten recipes and just let me know as soon as is feasible about your personal selection at the very same link in the comment section. Late does not mean too late - if you would still like to participate this month, do go ahead as the recipes are kind of too good to miss...
    If you have any other questions, please feel free to contact me,
    Your blog is wonderful - I am so glad that you will join us - I shall take time and look more closely at your wonderful posts.


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