Have you noticed the incredible variety of citrus on display these days? I can’t keep up! Tangelos, Pummelos, Navel, Seville, Honey tangerines, Valencia, Satsuma, Moro, Cara Cara and more; I know people who have serious cravings for a rack of ribs, but when I have a serious craving it is usually for somethingcitrusy. Why do we crave certain things? What do you crave?
Oranges, for instance, remind me of a history teacher during my last year of high school that I spent in France. Madame Lecoq was an intense and stern woman who was admonishing us; ” Do you (spoiled) kids realize that in France after World War II, we would get oranges only once a year and it was only for Christmas?” France and all of Europe were hurting badly after the war and getting oranges was a very special thing. Can you imagine giving your kids two oranges as a Christmas present?
In Lebanon, on the other end of the mediterranean, my cousin and I would eat a lemon as a snack! We’d cut it into quarters, sprinkle it with salt and eat the whole thing (less the peel). No kidding. I can still remember that delightful sensation of intense sourness dampened a bit by the salt. Fun!
This is a Moroccan salad or dessert. Just oranges with a few tablespoons of powdered sugar, a sprinkling of orange blossom water and a dash of cinnamon. I could not resist adding blood oranges, tangerines and a grapefruit.
This recipe is my participation to Tobias’ cooking event featuring Morocco.
I am also participating in PJ’s no cook event.
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