Orange Salad With Pomegranate

By David Tanis

Updated Nov. 3, 2023

Orange Salad With Pomegranate
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus chilling
Prep Time
5 minutes
Cook Time
10 minutes, plus chilling
Rating
4(57)
Comments
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For dessert, a simple fruit salad like this one after a meal is always welcome, refreshing and palate-cleansing. The only real challenge is peeling the oranges with a sharp knife, leaving them spherical and ready to cut into thin slices. Want to doll it up? Surround the platter with Medjool dates or honey dates and serve with almond or walnut cookies.

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Ingredients

Yield:4 to 6 servings
  • 4large navel oranges
  • ¼cup pomegranate arils
  • 1tablespoon orange flower water
  • Confectioners’ sugar for dusting (optional)
  • 2teaspoons chopped pistachios (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

74 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 1 gram protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a sharp knife, carefully peel the oranges so they are naked and spherical. To do so, cut a thin slice from the bottom of the orange so it can rest flat on a cutting board. Remove peel in wide strips, starting at the top.

  2. Step 2

    Slice oranges crosswise into ⅛-inch-thick rounds. Arrange overlapping slices on a platter or individual plates. Top with pomegranate arils. Sprinkle the orange flower water over everything. Wrap and chill for an hour if possible or keep in a cool spot. Just before serving, dust oranges with a small amount of confectioners’ sugar and pistachios, if using.

Ratings

4 out of 5
57 user ratings
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Comments

Peg

A light dusting of cinnamon and some minced fresh mint makes this even better. You can also use rose water in place of orange water. I learned to make this in a Moroccan cooking class. It is so much more than the sum of its parts!

Marmar

It's a distillate of orange flowers. Special pots are used to steam orange flowers and gather the resulting water. Real orange flower water should have no ingredients other than orange flowers. No alcohol, no orange oil.

JT

Delicious, simple, and elegant. Made with Cara Cara oranges and skipped the orange flower water.

Jenny

Used this as inspiration to jazz up a bowl of orange slices. Skipped the sugar and orange water so just pomegranate seeds, a date, pistachios and some cinnamon. Really lovely and refreshing, especially the cinnamon!

Joel

For those of you who omitted the orange blossom water or rose water (an excellent substitute), you have no idea what you’re missing. The flavors these specialty products bring are truly unique - worth grabbing at a store that specializes in Middle Eastern foods or ordering online.

Margie

where on earth do you find orange flowers?

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