Orange Salad With Pomegranate
Updated: Sept. 10, 2025
Recipe Overview
Total Time: 15 minutes (prep) + 1 hour (chilling)
Prep Time: 5 minutes
Chilling Time: 1 hour (minimum; optimal for flavor integration)
Note: The original “cook time” is adjusted to reflect assembly, as no cooking is required beyond slicing and chilling.
Ingredients (Serves 4)
4 large navel oranges (≈120 g each, ripe and juicy)
¼ cup (40 g) fresh pomegranate arils (from 1 medium pomegranate)
1 tablespoon (15 ml) orange flower water (or 1 tbsp rose water as substitute)
Confectioners’ sugar (for dusting, optional; 1–2 tsp per serving)
2 teaspoons (4 g) chopped pistachios (for garnish, optional)
Preparation
Step 1: Peel and Prep Oranges
Using a sharp paring knife, carefully remove the peel in even strips:
Place an orange on a flat cutting board. Cut a thin slice from the bottom to create a stable base.
Starting at the top, gently remove the peel in wide, continuous strips, following the fruit’s curve to minimize pith (white membrane) residue. For precision, hold the knife at a 45° angle to slice cleanly through the peel without cutting into the flesh.
Trim any remaining pith with the paring knife to ensure a bright, pith-free surface.
Step 2: Slice and Assemble
Slice the peeled oranges crosswise into ⅛-inch (3 mm) thick rounds. Aim for uniform thickness for even visual appeal.
Arrange the orange slices in overlapping layers on a serving platter or individual plates, creating a lush, rounded base.
Scatter the pomegranate arils evenly over the oranges, ensuring they nestle between slices for color contrast and texture.
Drizzle the orange flower water over the salad using a small spoon to distribute the aromatic essence uniformly. This step enhances the dish’s complexity and aroma.
Step 3: Chill and Garnish
Cover the platter loosely with plastic wrap and refrigerate for at least 1 hour. Chilling allows flavors to meld and the oranges to soften slightly, improving texture.
Just before serving, dust the chilled salad with confectioners’ sugar (if using) and sprinkle chopped pistachios for a nutty crunch.
Expert Tips & Substitutions
Orange Flower Water: Origin and Availability
Orange flower water is a distillate of fresh orange blossoms (Citrus sinensis), traditionally extracted via steam distillation. High-quality versions contain only orange flowers, no alcohol or additives. For accessibility:
Purchase from Middle Eastern specialty stores (e.g., halal markets) or online retailers specializing in aromatic essences.
Note: Fresh orange flowers are rare in markets; orange flower water is the standard substitute.
Flavor Customization
Spice Infusion: Add ½ tsp ground cinnamon or a few fresh mint leaves (minced) for warmth and herbaceous contrast.
Sweetness Alternatives: Omit sugar and use a date puree or honey drizzle for a natural sweetener.
Fruit Swaps: Substitute Cara Cara oranges (red-fleshed) for a richer hue, or tangerines for a tangier profile.
Reader Feedback & Variations
Community Adaptations
Cinnamon-Rose Refresher: Skip orange water; use pomegranate, dates, pistachios, and cinnamon sticks for a spiced twist.
No-Alcohol Twist: Replace orange flower water with 1 tsp rose water (a beloved substitute) for a floral depth.
Why It Works
Readers praise the salad’s “elegant simplicity,” noting that orange flower water adds “unique complexity” lacking in basic orange-pomegranate combinations. Specialty essences (e.g., Middle Eastern stores) are recommended for those seeking authentic flavor.
Final Note: For the best experience, prioritize ripe oranges and fresh pomegranate arils. Chilling is non-negotiable for texture and flavor harmony!
Recipe refined for clarity and professional execution, with expanded technique guidance and ingredient substitutions.
