Moroccan citrus salad

Bethany Kehdy shares her recipe for Moroccan citrus salad
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Bethany Kehdy's Moroccan citrus salad (photography by Sarka Babicka)

Find some Moroccan inspiration with this colourful citrus salad recipe from Devon foodie Bethany Kehdy

Serves    4

Supported by

Indy Coffee Box
  • You will need
  • Method
    • Lime 1
    • Orange 1
    • Blood orange 1
    • Pink grapefruit 1
    • Pomegranate 1, seeds of
    • Pistachios 2 tsp, roughly chopped
    • Clear honey 2 tbsp
    • Orange blossom water ½ tsp, (optional)
    • Ground cinnamon ¼ tsp
    • Mint leaves 1 tsp, chopped, to sprinkle
  1. Using a sharp knife, trim the top and bottom of the lime so the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart).

  2. Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.

  3. Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top.

Bethany Kehdy is the author of The Jewelled Kitchen.

You will need

    • Lime 1
    • Orange 1
    • Blood orange 1
    • Pink grapefruit 1
    • Pomegranate 1, seeds of
    • Pistachios 2 tsp, roughly chopped
    • Clear honey 2 tbsp
    • Orange blossom water ½ tsp, (optional)
    • Ground cinnamon ¼ tsp
    • Mint leaves 1 tsp, chopped, to sprinkle

Method

  1. Using a sharp knife, trim the top and bottom of the lime so the flesh is revealed. Keeping the lime upright, cut through the peel downwards from top to bottom, following the shape of the fruit, making sure to shave off all the peel and pith. Turn the lime onto its side and cut into thick wheels (not too thick, but thick enough so they are not falling apart).

  2. Repeat with the remainder of the citrus fruit. Remove the pips and arrange the slices on a serving plate, so they overlap. Drizzle any juice over the citrus slices.

  3. Sprinkle over the pomegranate seeds and pistachios. Put the honey and orange blossom water, if using, in a small mixing bowl and stir well then drizzle it over the citrus fruits. Dust with cinnamon and sprinkle the mint over the top.

Bethany Kehdy is the author of The Jewelled Kitchen.

Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth

'Citrus salad, whether sweet or savoury, is very popular in Morocco as in many parts of the Middle East and most meals end with a vibrant array of seasonal fruit: ruby pomegranates, oranges, apples, grapes, loquats and bananas'

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth

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