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Moroccan Orange Salad

Moroccan Orange Salad is a traditional dish served along with lamb and vegetable soup (Harira) during Ramadan. It’s a very refreshing and revitalizing salad for any occasion, especially during late winter and early spring when navel oranges come into season.

I’ve used here both the traditional Washington navel oranges (light orange) and the magnificent Cara Cara oranges, which are the color of ruby grapefruits and a bit sweeter than the standard navels. Interestingly, although a lot of people believe they are a cross between a grapefruit and an orange, they’re actually a natural mutation of the Washington navel orange caused by the cross-pollination of the Washington navel and the Brazilian Bahia navel. This occurred on the Caracara hacienda, hence the name. As you can see, the two oranges together make a beautiful presentation. However, the Cara Cara navels have a shorter period of availability than the more standard navel oranges, so get the Cara Cara’s as soon as possible. What I can say with certainty, whether the oranges are just one color or two, they will lift your spirits!

The traditional Moroccan orange salad contains dates (Medjool dates are especially good as they’re usually soft, rich and sweet), lightly toasted almond slices, mint and a juice blend. However, I served this salad as a light dessert and added a splash of Grand Marnier for additional flavor. You could also substitute lightly toasted and chopped pistachios. Feel free to use with ingredients that you most enjoy.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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