Sugar (not) High Friday #15: Oranges and Dates

This juicy Orange and Date Salad is my minimalist entry for the fifteenth edition of  Sugar (not) High Friday hosted by Sam of Becks & Posh. Our goal in this event was to showcase desserts that used little or no refined sugar.

This easy dessert is a refreshing assortment of medjool dates and sliced organic citrus (blood oranges, cara cara navel oranges, clementines and tangelos) topped with toasted pistachios, dusted with powdered sugar, and baptized with a spoonful of sweet muscat wine and a few drops of rose water. It was inspired by a recipe in one of my favorite cookbooks, Casa Moro, from the chefs/owners of the London restaurant Moro.

Together with a glass of mint tea, this Orange and Date Salad would make a simple yet elegant conclusion to a rich winter meal, especially one with a Moorish or Indian theme. Use the sweetest citrus fruits available and vary the flavorings to suit your taste. You could substitute orange flower water and perhaps add some orange blossom honey if your citrus fruits are not so sweet. Or you could make it more savory by drizzling the plate with extra virgin olive oil and a few flakes of sea salt. Remember to keep it simple, so that the tartness of the citrus fruits can dance with the sweetness of the dates without too much distraction.

Food|and Drink|Recipes|Desserts|Sugar High Friday #15

Comments

[Ilva]

Sounds really good and the top photo is very, very nice!

[David]

Brett:

You're a kitchen Medj-ician!

[Lindy]

Beautiful.

[Kalyn]

The photo is really stunning.

[MM]

That looks heavenly. I love the colours and I bet it tastes fantastic.

[sam]

what a vibrant, succulent looking photo, brett. I hope this healthy dessert has got you well on the road to recovery!

thanks for your first ever SHF entry!

Sam

[vanessa]

I love orange salads. I haven't had the date version for a few years. Brought back some good memories, Brett, thanks :) Have you ever tried the savory version with sliced red onions and olives?

[Elise]

Lovely Brett. I like the touch of rose water. I can just see this salad with some mint tea.

[Brett]

Ilva, Lindy, Kalyn, MM, an Sam, thanks for all the compliments on the photo! Our juicy local citrus fruits are so flavorful and attractive this time of year, so all I really had to do was point the camera and shoot.

David, :D

Sam, I'm nearly fully recovered, but it appears that my better half has been struck by the same bug.

Vanessa, yes, I like savory orange salads too. I've made versions with olives and onions, too. Grilled asparagus or sea scallops make nice additions as well.

Elise, I give credit to the chefs at Moro for the addition of rose water - although I decreased their recommendation for a few teaspoons down to just a few drops. Rose waters vary a lot in strength. The one I used is very strong.