A mouthwatering salad for the winter … or summer!
Gigin is a small agricultural town in Western Australia where they grow all sorts of citrus trees. Since the Pandemic and lock down of the borders in Australia I have become a voice to buy seasonal and local produce. Buying local not only boost the economy but creates employment opportunities that are so desperately needed at the moment.
Gigin oranges are the most tasty and bright red delicious oranges I have ever had. We are in the middle of winter in Perth and I think it is the perfect time to celebrate them.
In whatever season you are in I hope you will be inspired to make this colourful, and flavour-packed salad. The rich colour of the oranges and grapefruit make this salad delicate and striking. It is full of tanginess, and sweetness. Enjoy it!
- 2 Gingin oranges, or blood oranges
- 2 navel oranges
- 1 red or pink grapefruit
- small bunch of fresh mint leaves
- 1/2 cup of pistachio nuts, toasted and lightly crushed
- thick yogurt to serve
For Orange Blossom syrup
- 1/2 cup of sugar
- 1 cup of water
- 4 tablespoons of Orange Blossom Water or Eau de fleurs d’orange
- a small pinch of salt
- Top and tail all the oranges. Hold each orange on a flat surface and using a bread knife slice away all the peel and pith.
- Cut the oranges into thin slices and arrange on a large plate.
Method for the Syrup
- Put 1 cup of water in a small pan with 1/2 cup of sugar over a medium heat. Stir gently until the sugar has dissolved, then turn up the heat; stop stirring when it starts to thicken.
- Remove the syrup from the heat.
- Add 4 tablespoons of orange blossom water. Stir well and let it stand until it cools a little bit.
- Pour the warm syrup over the fruit.
- Scatter over the mint leaves and pistachio nuts.
- Serve with thick yoghourt on the side.
- You can buy Orange Blossom water in Middle Eastern Supermarkets.
- It has a very distinctive flavour so you must not add too much. The syrup should be subtle or the flavour of the oranges will be lost.