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Orange Salad
This classic fruit salad is a deserved favourite. The orange flower water adds a wonderfully subtle, delicate taste.
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Ingredients
4 oranges
600ml/1 pint/2½ cups water
350g/12oz/1½ cups sugar
30ml/2 tbsp lemon juice
30ml/2 tbsp orange flower water or rose-water
50g/2oz/½ cup pistachio nuts, shelled and chopped, to decorate
Method
Remove the orange part of the rind with a potato peeler.
Cut the orange peel into fine strips and boil in several changes of water to remove the bitterness. Drain and set aside until required.
Place the water, sugar and lemon juice in a saucepan. Bring to the boil, then add the orange peel and simmer until the syrup thickens. Add the orange flower or rose-water, stir and leave to cool.
Completely peel the pith from the oranges and cut them into thick slices. Arrange in a shallow serving dish and pour over the syrup. Chill for about 1-2 hours and then decorate with pistachio nuts and serve.
Cut the orange peel into fine strips and boil in several changes of water to remove the bitterness. Drain and set aside until required.
Place the water, sugar and lemon juice in a saucepan. Bring to the boil, then add the orange peel and simmer until the syrup thickens. Add the orange flower or rose-water, stir and leave to cool.
Completely peel the pith from the oranges and cut them into thick slices. Arrange in a shallow serving dish and pour over the syrup. Chill for about 1-2 hours and then decorate with pistachio nuts and serve.
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