Moroccan-Style Blood Orange Salad

blood-orange-sicily

Citrus fruits are my best friends. Whenever I have a craving for sweet sour combo, they never let me down. I have been eating a lot of blood oranges – they are the most gorgeous citrus fruits in my opinion. I love the ruby red, maroon or even dark blood red flesh when it is cut open. I just get really excited, followed by a ‘wow’,  just like a kid again! It’s hard to describe my excitement. But, every time I see them, I just couldn’t help but have to grab some.

They are mostly grown in Mediterranean countries and America. Blood oranges tend to be smaller than regular oranges and some may have reddish blush on the skin.  The dark red colour of its flesh is because of anthocyanin, which is an antioxidant pigment. It develops when blood oranges ripen during very warm days and cooler nights. Anthocyanin starts to develop around the edges of the peel and skin and slowly follow into the flesh.

blood-oranges

 

The blood oranges that I got are from Sicily, Italy. Sometimes, these oranges are also called Silician oranges or red orange of Sicily. Its Italian name is Sanguinello means “full blood orange”. They are a lot sweeter than average oranges, have fewer seeds and with tender flesh. Blood oranges can be easily found during this time of the year, starting from the end of winter in February.

For me, the best way to enjoy them are to drink the juice or cut into slices or segments. I recall a very simple yet the most delicious way of eating oranges, that was when I visited Morocco – skin them, cut into slices and sprinkle some cinnamon powder. If you like, you can also drizzle some orange blossom water and a bit of sugar. Just as simple as that!

bloog-oranges-3

Apart from sharing this simple recipe today, I also wanted to share a news. A while ago, I kind of mentioned I have won Gourmand Cookbook Awards 2012, with my cookbook Lemongrass and Ginger, in the category of Best Blogger in the UK. Gourmand Cookbook Awards is organised by Gourmand International, founded in 1995 by Edouard Cointreau.

I was then qualified for the “Gourmand Best in the World”, where I competed against the winners in the same category from other countries for the “Best in the World” title. The event took place at the Louvre in Paris in February during Paris Cookbook Fair. I initially had made plans to go to Paris to coincide with the event, but had to cancel the trip last minute due to unforeseen circumstances. However, I was so delighted to learn that I won in the category of Best Blogger and made me the proudly wear the badge of the “World Best” award and waiting to receive my certificate. 😉 I was super excited!

I so truly appreciate the recognition that has been awarded to me! This is another great milestone for me – after having Lemongrass and Ginger, my first cookbook, published. It has been a a very rewarding journey and I truly enjoy all the things I have done so far with all your continuous supports, for the love of food! Of course, I will keep it up and looking ahead in my food journey and adventures!

moroccan-style-blood-orange-salad

 

Moroccan-Style Blood Orange Salad

Yield: 2 persons

Ingredients:

4-5 blood oranges
2 tsp orange blossom water
1-2 tsp cinnamon powder

Method:

1. Cut off the top and bottom of each orange. Rest the orange on one of its flat and start to cut down where the white pith meets the flesh to remove the pith. Work your way around the orange until you have removed all the skin and white pith and expose the flesh completely. If there’s any skin or white pith left, cut the orange into slices.simply continue cutting as before to remove it.

2. Then, cut the orange into about 0.5cm slices. Transfer and arrange orange slices onto individual plates. Drizzle over orange blossom water and sprinkle cinnamon powder before serving at room temperature.