Moroccan Citrus Fruit Salad Recipes

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MOROCCAN CITRUS FRUIT SALAD



Moroccan Citrus Fruit Salad image

Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly.

Provided by NcMysteryShopper

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 navel oranges
2 pink grapefruit
3/4 cup fresh orange juice
3 tablespoons orange flower water
2 tablespoons honey
1 vanilla bean, halved lengthwise and seeds scraped
1/2 teaspoon cinnamon
1 small mint leaf, garnish

Steps:

  • Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
  • Squeeze juice from leftover membranes into a small bowl.
  • Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
  • Strain juice over fruit and refrigerate for at least 2 hours or overnight.
  • Garnish with mint leaves and serve.

Nutrition Facts : Calories 173.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 44.4, Fiber 5.3, Sugar 32.9, Protein 2.6

MORROCAN TANGERINE AND OLIVE SALAD



Morrocan Tangerine and Olive Salad image

Categories     Salad     Citrus     Olive     Winter     Tangerine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

Steps:

  • Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
  • Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
  • Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

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