ReceptnaptárOrange salad
Orange salad is a fresh, bright fruit dessert, a particularly good source of vitamins in winter. Old recipes used a lot of sugar; today less icing sugar is enough because oranges are naturally sweet. It is also excellent with roast meats and duck, because its acidity cuts through the richness.
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Ingredients
Method
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- Wash the oranges well and grate about a teaspoon of zest. Then cut off all the peel and white pith with a sharp knife, slice into thin rounds and remove the seeds.
- Peel and core the apples and cut into thin rounds or half-rounds. Sprinkle immediately with lemon juice so they do not brown.
- Layer the orange and apple slices in a bowl, sprinkling each layer with icing sugar and orange zest.
- Pour over the orange juice, cover, and chill for at least 30 minutes, or up to 2 hours, so the flavours meld and the fruit juice forms a syrup.
- Serve cold, sprinkled with fresh mint or cinnamon, as a dessert on its own or as a side with roast meat or duck.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose sweet, thin-skinned oranges.
- Sprinkle the apples with lemon juice so they do not brown.
- A little orange liqueur (Cointreau) makes it more special.
- It keeps for 1 day in the fridge.
Frequently asked questions
Can it be made without sugar?
Yes, oranges are sweet and the sugar only makes a syrup. Honey can also replace it.
What can it be served with?
With yoghurt, vanilla ice cream or roast duck.
Similar recipes
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- Salt Cod Salad with Orange and Spring Onion (Bacalao en ensalada de naranjas y cebolletas) · Spanish & Portuguese
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- Russian salad (mixed salad with mayonnaise)
- Fruit salad for breakfast
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- Herring and potato salad
- Fish salad with mayonnaise
- Tomato salad
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