Oranges with Orange Flower Water and Cinnamon
Of all the Moroccan desserts I want to try, this citrus salad tops my list. In my experience, the simple things in life are often the best. On my previous trip abroad in Taiwan, I tried a snack consisting of dates stuffed with almonds, walnuts and macadamias. Delicious. I anticipate feeling a similar appreciation when I try oranges with orange flower water and cinnamon.
The oranges are intriguing because they strike me as a core piece of Moroccan culture. The recipe is popular in this country and is commonly served after a meal. In April I had the chance to converse with another student–Stephanie–who went on the trip to Morocco in 2016, the year before I flew to China & Taiwan. She gave me several tips which I was thrilled to write down. One thing I remember her saying was that I had to try the oranges. She described how much sweeter and purer the oranges taste in Morocco. On one hand, I wasn’t surprised…U.S. agriculture loves glyphosate. On the other, I’ve never had the opportunity to taste a Moroccan orange. I can’t wait to find out for myself!
I’m curious how the orange flower water and the cinnamon compliment the flavor of a Moroccan orange. Does the flavor intensify? Become sweeter? Is the flower water bitter, creating contrast with the sweetness, like how it’s common in the U.S. to sprinkle salt on watermelon? Whatever the result, I’m sure it will be memorable.
Finally, an additional, very important reason I’m excited to try this recipe is because I’m capable of eating it. This widely celebrated dish is free from gluten and dairy–ingredients I can’t properly digest. Thanks to the simplicity of oranges with orange flower water and cinnamon, I can fully appreciate the physical and social elements of this citrusy Moroccan dessert! 🙂
Recipe
Found here: https://tasteofmaroc.com/moroccan-orange-cinnamon-dessert-salad/
