This juicy Orange and Date Salad is my minimalist entry for the fifteenth edition of Sugar (not) High Friday hosted by Sam of Becks & Posh. Our goal in this event was to showcase desserts that used little or no refined sugar.
This easy dessert is a refreshing assortment of medjool dates and sliced organic citrus (blood oranges, cara cara navel oranges, clementines and tangelos) topped with toasted pistachios, dusted with powdered sugar, and baptized with a spoonful of sweet muscat wine and a few drops of rose water. It was inspired by a recipe in one of my favorite cookbooks, Casa Moro, from the chefs/owners of the London restaurant Moro.
Together with a glass of mint tea, this Orange and Date Salad would make a simple yet elegant conclusion to a rich winter meal, especially one with a Moorish or Indian theme. Use the sweetest citrus fruits available and vary the flavorings to suit your taste. You could substitute orange flower water and perhaps add some orange blossom honey if your citrus fruits are not so sweet. Or you could make it more savory by drizzling the plate with extra virgin olive oil and a few flakes of sea salt. Remember to keep it simple, so that the tartness of the citrus fruits can dance with the sweetness of the dates without too much distraction.