African: Fruit Salad 02 by Recipe Cottage

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	Fruit Salad 02

		North African Fruit Salad 10 oranges 2 Tbs orange-flower water 1/2 C sugar 2 limes 1 lemon 1/2 lb dates, chopped 6 sprigs mint, shredded pinch cayenne pepper confectioner's sugar Choose very juicy oranges. Peel, trim and separate into sections, removing all pith and strings. Add orange-flower water and 1 Tbs sugar. Stir to dissolve sugar and refrigerate. Use a vegetable peeler to remove zest from limes and lemon, then cut zest into thin strips. In a small saucepan, bring water to a boil. Add citrus strips and simmer for 1 minute. Drain in a strainer, cool under running cold water, drain again and pat dry on paper towels. In a saucepan, combine remaining sugar and 1 C water. Heat and stir until sugar is dissolved. Add the lemon and lime strips, lower heat and cook for 5 minutes until zest is soft. Transfer zest to a greased cookie sheet, separating any tangles. Leave until dry. Do this step ahead of time if you wish. When ready to serve, arrange oranges on 6 salad plates. Scatter dates, citrus strips and mint shreds over the oranges. Add a pinch of cayenne and garnish with sifted confectioners' sugar.