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This elegant composition of flavors from the Middle East is refreshing, delicious and so simple to make.   It works equally well as a side salad or dessert.

oranges with rosewater.jpg


  • Oranges ( We prefer a mixture of blood oranges, cara cara, and navel oranges when in season.  Navels make their debut in the fall, while the others typically show up later n the winter)
  • Dates - pitted and sliced lengthwise into narrow wedges
  • Candied Walnuts (see below)
  • Rosewater (Preferably a brand from the Middle East, like Cortas)
  • Good Quality Extra Virgin Olive Oil
  • Good Quality Cinnamon


Cut off top and bottom of oranges and carefully peel, removing all the exterior pith.  Slice oranges into 1/3" wheels.  Lay oranges on serving platter, integrating all the varieties into a beautiful composition.  

Holding your thumb over the bottle of Rosewater, sprinkle it sparingly on oranges.  Lightly dust cinnamon across the oranges.  Drizzle EVOO across the orange slices using a ribboning pattern to prevent oil from over-pooling in one place.  Sprinkle sliced dates across the oranges, followed by candied walnuts



  • 1 cup walnuts, halves and pieces
  • 2 Tbsp sugar
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • Pinch of ground cloves
  • Pinch of sea salt


Preheat oven to 350 degrees.   In a small bowl, stir together all the spices.  Blanch walnuts in boiling water for 1 minute, then drain in a sieve, but do not allow to completely dry.  While still damp, toss walnuts in spices coating evenly.   Arrange on a payment paper lined baking sheet, and bake until lightly brown, approx 12-15 minutes.   Let cool.   Store in a airtight container in a cool, dry place for up to 3 weeks.