Moroccan Citrus Salad

Posted by Donna-Marie Pye on

  • 3 large seedless oranges
  • 2 blood oranges
  • 1 Ruby grapefruit or other pink grapefruit
  • 1 shallot, very thinly sliced


  • ½ tsp orange zest
  • 2 tbsp freshly squeezed lime juice
  • ¼ tsp ground cumin
  • 1/4 tsp Ras al Hanout spice blend or curry powder
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper


  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped pistachios
  • Seeds from ¼ pomegranate


  1. Finely grate enough orange zest to measure ½ tsp. Set aside.
  2. Using a sharp knife cut a thick slice off the top and bottom of the citrus fruits to expose the flesh. Working with one fruit at a time, place it upright on a cutting board and place your knife between the fruit and white membrane (pith). Working your way around the orange cut the peel and pith off in wide strips. Once all the peel has been removed, cut the fruit crosswise into slices. Cut the grapefruit slices into quarters. Using the tips of the knife, remove any seeds and discard. Arrange the orange and grapefruit slices on a platter, overlapping the various colours. Separate the shallot slices and scatter overtop.
  3. In a bowl combine reserved orange zest, limejuice, cumin, Ras al Hanout and honey. Add olive oil and whisk until blended. Season to taste with salt and pepper. Drizzle the vinaigrette evenly over the citrus and onions. Sprinkle with mint, pistachios and pomegranate seeds. Serve immediately.

More About Citrus:

Citrus fruits are best during the winter months. Choose fruits that feel firm and heavy for their size – a sign of their juiciness. Avoid ones with blemishes and soft spots. Most citrus fruits can be stored at room temperature or in the refrigerator for 3 to 4 weeks. They will be juicier and sweeter if brought to room temperature before serving.

There are countless ways to cook with citrus from substituting any juice for vinegar, blending into marinades to aid in meat tenderness, adding to pan sauces or if your minestrone soup seems bland, stir in a splash of lemon to boost the flavour. Of course we don’t want to forget about the zest. The zest is the colourful portion of the peel rich in essential oils that adds a burst of flavour and aroma to many recipes. If using the zest, remember to only use the outermost part of the rind – the white portion underneath called the pith is where the bitterness lives.

Our Must-Have Citrus Tools:

Microplane Zester

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