Valencia Orange Salad with Orange-Flower Water
Oranges are given an exotic treatment with fragrant orange-blossom essence and pistachios.
INGREDIENTS | SERVES 2
2 Valencia oranges, large
1 teaspoon orange-flower water
2 tablespoons pistachios, chopped
Slice the tops and bottoms off the Valencia oranges and set them on one of the cut surfaces.
With a sharp knife, cut the peel and pith off the oranges in downward strips around each orange to reveal the flesh. Cut the oranges into thin slices across the width, making round wheel slices. Remove any seeds.
Arrange the orange slices on a plate and sprinkle the orange-flower water over them. Scatter the pistachios over the slices.
Valencia oranges are sweet oranges that are often employed in juice making. Seville oranges are bitter oranges and are used to make marmalade and liqueurs. Navel oranges are sweet oranges that have no seeds.