Raw oranges with cinnamon and mint

Raw oranges with cinnamon and mint

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

This salad makes a great starter or light dessert and the muscovado sugar gives it a great caramel flavour. It is nice alongside fish or served with a tagine, too.

Ingredients

Quantity Ingredient
2 oranges
mint leaves
pinch ground cinnamon
splash cointreau, (optional)
50g rapadura sugar
or 50g raw cane sugar

Method

  1. Peel the skin and pith from the oranges with a sharp knife, then slice the oranges horizontally into discs about 1 cm thick. Sprinkle with the sugar and tear over the mint leaves (this should be quite subtle, so go easy). Sprinkle with the cinnamon; again, a little will go far. Eat now, or add the Cointreau for a delicious simple dessert.

Variations

  • Orange and fennel salad with olives: Make 1 quantity raw oranges with cinnamon and mint, omitting the sugar and Cointreau. Thinly slice 1 bulb of fennel and toss it with the oranges. Top with some pitted black olives and a drizzle of extra virgin oil. Serves 4 as a side salad.

    Ceviche: Make 1 quantity raw oranges with cinnamon and mint, omitting the sugar and Cointreau. Finely chop 150 g filleted white fish (buy the freshest available and check online for up-to-date information on the best ethical choice). Mix with the orange salad and add a squeeze of lime juice. Leave for 30 minutes for the fish to marinate and ‘cook’ in the citrus juices, then serve, using little gem leaves as dishes if you like. Serves 4 as a starter.

Storage

  • The orange salad will keep for a few days in a sealed container in the fridge (omit the mint leaves until serving, or they will oxidise and turn black), but is best eaten within a couple of hours.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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