I tend to eat fruit salads faster than I can gobble up whole fruit so when I had a bundle of oranges left in my fridge, I found this recipe for Moroccan-Spiced Oranges. Now, I’ll be honest, the “Moroccan-spiced” is nothing more than cinnamon. Cinnamon with oranges? Yep. Typically, you only think of cinnamon pairing well with apples but I’m here to tell you that cinnamon with oranges is pleasantly surprising. I don’t know what it is but something about the warmth of the cinnamon contrasting against the citrus of the oranges really tastes refreshing. Crunchy sliced almonds and silky chopped dates round out this salad which would be great as a dessert if you are trying to keep things light. Even if you aren’t sure about this recipe, grab the cinnamon next time you peel an orange. You just might like it.

The ingredients:

Combine orange wedges, slivered almonds, dates, powdered sugar, lemon juice, and cinnamon in a bowl. Mix well.

Chill for 20 minutes. Serve alone or with yogurt or ice cream.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Cooking Light Magazine