Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.
Recipe information
Yield
4 Servings
Ingredients
2
navel oranges
1
blood orange
2
tangerines
2
tablespoons pomegranate seeds
⅛
teaspoon orange-flower water (optional)
1
tablespoon chopped roasted pistachios
Flaky sea salt (for serving)
Need to make a substitution?
Preparation
Step 1
Ingredient Info: Orange-flower water, a flavoring extract, is available at liquor stores, Middle Eastern markets, and in the cocktail-mixers or baking sections of some supermarkets.
Step 2
Using a sharp knife, remove peel and pith from navel oranges, blood orange, and tangerines. Working over a bowl, cut between membranes to release segments into bowl; reserve juice.
Step 3
Mix citrus segments and juice with pomegranate seeds and orange-flower water, if using. Top with pistachios and salt.