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Marrakech.Cooking
Dessert

Moroccan Orange & Cinnamon Salad

The classic dessert salad that ends a Moroccan meal — sliced oranges with cinnamon and orange blossom water, simple and refreshing after a rich tagine.

Prep

10 minutes

Cook

0 minutes

Servings

4

Difficulty

Easy

Orange and cinnamon salad is the simplest possible way Moroccan meals often end — thinly sliced oranges dusted with cinnamon, sometimes touched with orange blossom water, served cold as a light finish after something as rich as a tagine or a plate of couscous.

There’s no cooking involved and almost no technique beyond slicing the oranges cleanly, which makes it one of the easiest things on this site to put together — the kind of dish assembled in minutes rather than planned in advance.

It pairs naturally with Moroccan mint tea to close out a meal, the way it’s commonly served at the end of a home-cooked spread or a cooking class here in Marrakech.

Ingredients

For the Salad

  • 4-5 large oranges
  • 1-2 tsp ground cinnamon, to taste
  • 1 tbsp orange blossom water (optional)
  • 1-2 tbsp honey or sugar, to taste
  • Handful of blanched almonds or pistachios, chopped (optional)
  • Fresh mint leaves, for serving

Instructions

  1. 1

    Peel the oranges fully, removing as much of the white pith as possible, then slice into thin rounds — or segment them if you prefer.

  2. 2

    Arrange the slices on a plate or shallow dish, overlapping slightly, catching any juice that runs off.

  3. 3

    Drizzle with the orange blossom water and honey, then dust generously with cinnamon.

  4. 4

    Scatter with chopped almonds or pistachios if using.

  5. 5

    Chill for at least 20 minutes before serving to let the flavors settle — it's best served cold.

  6. 6

    Finish with a few fresh mint leaves just before bringing to the table.

Tips

  • Use a sharp knife to remove the pith cleanly — any left on the orange adds bitterness that works against the sweetness of the dish.
  • This is meant to be light and palate-cleansing after a rich meal, so go easy on the honey rather than making it overly sweet.
  • Blood oranges make a striking version of this when they're in season.

Questions About This Recipe

What is orange blossom water and do I need it?

It's a fragrant floral water distilled from bitter orange blossoms, widely used in Moroccan sweets and drinks. It adds a distinct aromatic note but the salad is still good without it — just add a touch more honey to compensate.

When is this salad typically served?

As a simple dessert at the end of a meal, especially after something rich like a tagine or couscous — it's meant to feel light and refreshing rather than heavy.

Learn to Make This in Marrakech