Moroccan oranges with cinnamon

Moroccan oranges with cinnamon is an incredibly simple dish yet it's such a delicious balance of refreshing and aromatic. It makes a wonderful light, sweet and easy end to a meal, or simply to snack on.

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You might often associate Morocco more with dates, but Morocco has over the years grown to be a large citrus producer. In fact, it's now in the top 15 producers globally, and is especially known for mandarins.

While much is produced for export, citrus is still an important part of the Moroccan diet. You'll find lemon, especially preserved, in sauces like chermoula sauce and many tagines and stews. Oranges and mandarins are popular to snack on and freshly squeezed orange juice is popular for breakfast and sold at street stalls and cafes.

This dish is sometimes considered a dessert salad and is a popular way to end a meal. It's incredibly easy to make and the short list of additions really helps the citrus shine. Most traditional when citrus is harvested during winter, it's also fitting in warmer months bring so light and fresh.

Preparing the oranges

Being such a simple dish, each ingredient here is key, and naturally that starts with the oranges. You want to choose ones that are as fresh, juicy and sweet as possible.

To choose a good orange, look for ones that feel heavy for their size - heavier means they have more juice. It should have a relatively smooth skin and have a bit of give when pressed. Avoid ones that are very firm (likely less juicy) or mushy (past their best). It should smell fresh and citrusy.

Then, when you are preparing the orange, make sure you remove all of the pith, as this is the part that can make it taste sour. Also from a texture perspective, it's easier to eat with less membrane. Use a sharp paring knife to cut off all of the outer pith and membrane right down to the flesh. Cut into slices that are even, but not too thin so they don't fall apart.

What is orange flower water?

To help boost the oranges' flavor, you make a simple dressing of orange juice, orange flower water, honey and cinnamon. Since the oranges are already sweet, these ingredients are as much about adding aromatic flavor as anything.

Orange flower water, or orange blossom water, is made from the orange flowers rather than the fruit themselves, as orange extract is. The orange blossoms and boiled and then distilled to give a wonderfully aromatic liquid. It has a strong flavor, so you don't need much when you use it. It can have a slight bitterness, but it's also wonderfully bright and floral.

You'll find orange flower water in a number of desserts and pastries in North Africa and the Middle East, such as in basbousa and some versions of baklava. It's also used for some sweet breads like Spanish roscon de reyes, Mexican pan de muerto and some French brioche.

These Moroccan oranges with cinnamon are incredibly quick and easy to make with lovely bright, aromatic flavors. It's a deliciously light end to any meal, letting the citrus truly shine.

Try these other favorite citrus dishes:

• Sicilian fennel orange salad - another super simple orange salad, in this case more savory, but just as light and bright.
• Mini lemon pavlova - combining deliciously zesty lemon curd, rich cream and a pavlova base with both crunch and that melting middle. A delicious dessert.
• Florentine orange cake - a just-sweet bread/cake that's a lovely teatime treat.
• Plus get more North African recipes and dessert recipes in the archives.

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