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LOCATION: Recipes >> African >> Fruit Salad 02

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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.


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