Moroccan Citrus Fruit Salad Recipes

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MOROCCAN CITRUS FRUIT SALAD



Moroccan Citrus Fruit Salad image

Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly.

Provided by NcMysteryShopper

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 navel oranges
2 pink grapefruit
3/4 cup fresh orange juice
3 tablespoons orange flower water
2 tablespoons honey
1 vanilla bean, halved lengthwise and seeds scraped
1/2 teaspoon cinnamon
1 small mint leaf, garnish

Steps:

  • Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
  • Squeeze juice from leftover membranes into a small bowl.
  • Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
  • Strain juice over fruit and refrigerate for at least 2 hours or overnight.
  • Garnish with mint leaves and serve.

Nutrition Facts : Calories 173.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 44.4, Fiber 5.3, Sugar 32.9, Protein 2.6

MOROCCAN COOKED PEPPER SALAD



Moroccan Cooked Pepper Salad image

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

Steps:

  • Preheat the oven broiler.
  • Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  • Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

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