January 28, 2018
Did you enjoy this month's
spice of the month recipe series? If you're digging the Moroccan vibe, here's a nice companion recipe that suits the vegetarians at your table, those on a calorie reduced diet AND those looking to up their vitamin C defence as we hit the centre of winter!
Moroccan Citrus Fruit Salad
Serves: Serves 4
- 4 navel Oranges (see note)
- 2 pink Grapefruits
- 2 1/2 cups fresh Orange Juice
- 3 tablespoon Orange-Flower Water
- 2 tablespoons Honey
- 1 Vanilla Bean, halved lengthwise and seeds scraped
- 1/2 teaspoons Cinnamon
- Small mint leaves, for garnish
- Using a sharp knife, peel the oranges and grapefruits, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl. Squeeze the juice from the membranes into another bowl.
- Add the orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of juice and whisk to mix. Strain the flavoured juice over the fruit and refrigerate for at least 2 hours or overnight. Spoon the fruit salad into glasses or bowls, garnish with mint leaves and serve.
Note: Choose citrus fruits that are heavy for their size.
Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm
Leave a comment
Comments will be approved before showing up.
