Orange and Medjool date salad

Orange and Medjool date salad

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 large oranges
2 clementines
1 pomegranate
5 ripe apricots
200g medjool dates
1 tablespoon orange flower water
pinch ground cinnamon
caster sugar, to taste
small mint leaves, to finish

Method

  1. Segment the oranges, retaining any juice that is released. Put the orange segments and juice in a glass bowl. Peel the clementines, remove as much pith as possible and slice, across the segments, into rounds. Add to the oranges, with any juice.
  2. Cut the pomegranate in half and, holding each half over the bowl, bash the skin side with a wooden spoon to release the seeds. Halve or quarter the apricots, discarding the stones, and add to the bowl.
  3. Halve or quarter the dates lengthways, discarding the stones, and stir them into the rest of the fruit, with the orange flower water and cinnamon. Sweeten with sugar to taste, depending on the ripeness of the fruit: start with a scant teaspoonful and taste before adding more.
  4. Transfer to the fridge for at least 30 minutes, ideally 2 hours, to allow the flavours to mingle. Sprinkle with the mint leaves and serve.
Tags:
Leiths School of food and wine
cookery course
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